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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Reviewer:

kac2research

Cooking Level: Intermediate

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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Reviewer:

christie jane

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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Reviewer:

Max

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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Reviewer:

Stasoula

Cooking Level: Expert

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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Reviewer:

love2cook

Cooking Level: Intermediate

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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Reviewer:

Lara

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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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Reviewer:

Chunx

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

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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Reviewer:

Jeraly

Cooking Level: Beginning

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

Living In: Palm Springs, California, USA

Reviewed: Sep. 8, 2008

mmmmm sweet but not too sweet

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Upland, California, USA

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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