Reviewed: Dec. 5, 2009

My husband is Samoan and this recipe is actually a Samoan recipe not Hawaiian. I love Pani Popo as I am a coconut fanatic. Nice to see people posting Samoan recipes. Thanks for posting this recipe!

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TeeStayOvaHea

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 30, 2009

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.

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Avon

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

I had trouble with the recipe so I wasn't impressed. Probably won't make it again.

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Shannon

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Reviewed: Aug. 21, 2009

So good! I made a few changes: I added 5 tbsp sweetened condensed milk instead of three and used 3/4 cup sugar. I also used a 13.5oz can of coconut milk. I used 12 frozen dinner rolls to fill the 9x13 inch pan - 6 is too few. I also topped it with flaked coconut before baking. Very yummy! Thanks!

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Jen R.

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Aug. 1, 2009

So good. It was unlike any roll I have ever had but in a great way. One of my absolute favorites now. This recipe is exceptional. Everyone at my luau was raving about these. I agree less sugar though.

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Delish

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Reviewed: Jul. 28, 2009

Unbelievably good. This was so easy and good that it leaves you 'CRAVING' more. I made this for a hawaiian party and everyone loved it. The only change I made was to double the amount of rolls and use less sugar.

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

My sister and I just made this and it was perfect! My hubby is Samoan and her boyfriend is Tongan so we've both grown accustomed to the Polynesian foods at family gatherings... but we've never tried to make it ourselves. Both my husband and her boyfriend were very pleased with the outcome. The only thing we changed was that we added some grated coconut to the sauce. Yummy!

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christie jane

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Reviewed: Mar. 6, 2009

Pani Popo (Samoan Coconut Bun) You can use cinnamon rolls if you want, just make sure not too much cinnamon, or just brush the top with a sweet glaze when it comes out the oven.

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Max

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Reviewed: Feb. 20, 2009

Don't waste your time looking for another recipe. This is it! Someone at work asked what are you eating, the person replied, "A little bit of heaven!"

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Stasoula

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Reviewed: Jan. 17, 2009

These are good, although I was taken aback a little by the pudding-like texture of the glaze when the rolls came out of the oven. Still, they taste yummy and I will serve them with Easter dinner.

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love2cook

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

These have a wonderful flavor. I can't rate it to a full five because my silly grocery store didn't have the frozen yeast rolls, so I used frozen bread and just cut it into 12 pieces and rolled it into rolls. I used the same amount of everything else and had a lot on the bottom of the pan, so next time I'll go to a different store and get the right rolls to try again. If I can't I'll just cut down on the liquid. My 2 year old didn't like it but I think that she was expecting a regular roll, not something sweet.

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Lara

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Sep. 24, 2008

This is a great recipe. I made my own roll dough & I thought the flavor of the rolls w/the coconut sauce was great. I am Samoan & I never really knew how to make these b/c all my family just throws it together w/out measurements- and I prefer measurements! Next time I may cut out the condensed milk, I've never seen it used in a pani popo recipe. Not sure if it's even necessary. Still yummy nonetheless!

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Chunx

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

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Reviewed: Sep. 10, 2008

We had a tiki party for our housewarming and I wanted to add a few "authentic" dishes to the mix and this was an absolute hit! All the guests loved it, despite me leaving them in too long!!! I used a whole can of coconut milk and about half a can of condensed milk then added shredded coconut on top of twelve risen dinner rolls. The only thing slightly misleading is the rising time of the rolls - check the packet as I was expecting them to take two hours and they took more like three! My fault for not checking!

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Jeraly

Cooking Level: Beginning

Home Town: Bristol, Gloucestershire, England, U.K.

Living In: Palm Springs, California, USA

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Reviewed: Sep. 8, 2008

mmmmm sweet but not too sweet

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

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Reviewed: Aug. 18, 2008

I tried this recipe and it is a great! It is a delicious dessert, however Pani Popo is of Samoan origin which is another island in the South Pacific. I've also seen it listed as a Polynesian desert which is more broad but not inaccurate. So this is purely informational. Thank you for posting this recipe.

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MyManCanCook

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Reviewed: Jul. 27, 2008

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.

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CARBLOVER

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 17, 2008

I'm making this recipe using my own recipe for dinner rolls (they're rising right now).. and i just made the sauce. I sampled it (I shouldnt have - BAD idea) and its SO good, it made me feel all happy-funny inside...i had to double check all the ingredients were alcohol free (they were) haha i just know this is gonna be good

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beginner_cook

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Reviewed: Jun. 24, 2008

I followed the recipe exactly and it was wonderful! Gooey on the bottom as it is supposed to be!

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: May 18, 2008

Gooooooood and easy! It is sticky on the bottom and tastes very good if you drizzle a bit onto the roll before serving. I used light coconut milk and since the only can of coconut milk available was 13.5 oz., I used that, increased the condensed milk to about 4 TBS and decreased the sugar a tad below 3/4 of a cup. I used 12 rolls and that seems like a good amount.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: May 12, 2008

I made these to taste test, and also to take to a couple from Sunday School. They were fabulous! I used 13.5 ounces of coconut milk, 1/2 cup of sugar and five tablespoons of sweetened condensed milk. Yum! The "sauce" is almost like haupia (Hawaiian coconut pudding).

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