Recipe by Kasey
"Delicious Hawaiian bread that anyone will love--even those who don't like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool."
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1 (12 ounce) package
frozen dinner rolls, thawed
1 (10 ounce) can
sweetened condensed milk
white sugar, or to taste
This dish is SUPPOSED to be soggy on the bottom! It's meant to be a sweet, sticky dessert - that's the beauty of it. I grew up in Hawaii and all the professionals' pani popo is wet and sticky. So enjoy and don't get discouraged!
Pani Popo ((Samoan Coconut Bread)) the name Pani Popo is Samoan and this is a SAMOAN dessert!!! Never has & never will be a Hawaiian creation. Give credit where credit is due!
This is so yummy! I agree that the amount of rolls called for is too few (or the pan should be smaller). I used 12 rolls in a 9" x 13" with the saucy mixture called for, and it turned out wonderfully; I can't imagine that much liquid for only 6 rolls. I will probably use a bit less sugar next time, but overall I loved it. Rich, but not overpowering.
We made these to cook like our homemade cinnamon rolls. Coat bottom of the pan with 1 stick of softened butter. We use 12 of the Rhodes frozen rolls. Use the sugar in the recipe to roll the dough in. Place them in the pan and let rise. Meanwhile mix the coconut milk with 4 TBS of the sweetened condensed milk, pour only half of the mix over the rolls and bake accordingly. When you take them out of the oven use a fork to seperate the rolls and flip them over, so that the tops are facedown in the sauce. Remove rolls from pan and pour remaining coconut milk into the pan to "deglaze it" pour this over the rolls and serve.
ONO! I am from Hawaii and my Samoan friend makes these for me a lot. I am going to give her THIS recipe because by far...it is better! I love Pani Popo. Mahalo!
This was unbelievably delicious! And SO easy! I agree with other reviewers, its much better when it's soggy on the bottom, which mine was. I keep eating the leftovers as they are good cold, or right out of the oven. I've even warmed them up and they are still tasty! Only one thing, I would really only serve these as desert and not with a meal, but that's just me.
This is not Hawaiian. It is Samoan as are the words. Good recipe though.
I made this for a themed "Samoan" party we had last week and they were the best. If ever there was a more yummy, ultra simple bread to make, I don't know what it would be. I ended up making 36 and had to double all the ingredients and do two pans for obvious reasons. One of the other reviews said that the rolls should be "swimming" in the coconut mixture prior to baking so I made sure that they were. I did need to add a bit more regular milk to make sure I had enough liquid. It was perfect. One pan had coconut sprinkled on it, the other one didn't. The very few leftovers made a great breakfast with coffee the next morning. Will for sure make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pani Popo (Hawaiian Coconut Bread)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 63
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Mmm, delicious homemade bread just like grandma used to make.
Sweet and dense bread that's more like dessert and uses leftover sweet potatoes.