Pani Popo - Samoan Coconut Buns Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can coconut milk
1 can water
1 cup sugar
1 cup (more or less) shredded coconut
mixture of about 2 TBSP cornstarch & 2 TBSP cold water
1 TBSP vanilla
15 Rhodes Rolls
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Directions: |
Directions:Prepare the sauce while buns are rising (using your method of choice for rising on back of Rhodes Rolls package) On the stove mix together the milk, water, & sugar. Heat until the sugar is dissolved & almost to boiling. Then add in the coconut & mix well...remove from heat. Stir in the cornstarch mixture for thickening. Add back to heat & bring to boil. Turn off heat , add vanilla & set aside to wait for the buns.
When the buns are 1/2 cooked remove from oven. Spoon as much of the sauce over it as you think they need...you probably wont use all the sauce (you can reserve the rest for dipping later if you'd like)...put them back into the oven to finish cooking. I typically put enough sauce to cover the rolls about 1/2 way up. They wont absorb all the sauce. They are supposed to be ooey-gooey on the bottom and swimming in sugary sweetness. Cooking them partially through before you do the sauce keeps them from being too doughy. |
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Number Of
Servings: |
Number Of
Servings:depends how hungry you are |
Preparation
Time: |
Preparation
Time:depends on the method of rising the buns you choose |
Personal
Notes: |
Personal
Notes: This isn't the "traditional" way to make the buns...this is "my way" which I must say is better. I make them frequently for our island friends who just can't get enough of it. When feeding the 5,000 like we usually do I will double or triple the recipe and use the really big foil throw away pans instead of the 9x13 pan.
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