Here’s a simple, authentic recipe for Pani Popo, the traditional Samoan coconut bread—soft, slightly sweet, and infused with rich coconut flavor. Perfect for breakfast or dessert!

🥥 Pani Popo (Samoan Coconut Buns)

Ingredients (makes 8–10 buns)

For the Dough

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
2 tbsp sugar
½ cup milk (or water)
1 large egg
2 tbsp melted butter or coconut oil

For the Coconut Topping

1 can (13–14 oz) coconut milk
½ cup sugar (adjust to taste)
1 tbsp cornstarch (optional, for thicker topping)
Pinch of salt

Instructions

1️⃣ Prepare the Dough

Preheat oven to 350°F (175°C).
In a bowl, mix flour, baking powder, salt, and sugar.
In another bowl, whisk milk, egg, and melted butter/coconut oil.
Combine wet and dry ingredients to form a soft, slightly sticky dough.
Knead lightly for 2–3 minutes.

2️⃣ Shape the Buns

Divide dough into 8–10 equal pieces.
Shape each piece into a smooth ball.
Place buns in a greased baking dish, leaving space between them.

3️⃣ Prepare Coconut Topping

In a saucepan, combine coconut milk, sugar, cornstarch, and salt.
Cook over medium heat, stirring constantly, until slightly thickened (about 3–5 minutes).
Pour coconut mixture over the buns, making sure they’re mostly submerged.

4️⃣ Bake

Cover with foil and bake 25–30 minutes until buns are cooked through and slightly golden.
Optional: Remove foil in the last 5 minutes for a lightly browned top.

5️⃣ Serve

Let cool slightly.
Serve warm with extra coconut sauce drizzled on top.

⭐ Tips & Variations

Richer flavor: Use full-fat coconut milk and a bit of vanilla extract.
Sweetness: Adjust sugar in topping for a sweeter or milder taste.
Make ahead: Can be reheated gently in the microwave or oven.
Texture: For a fluffier bun, let the dough rise for 30 minutes before baking.

Pani Popo is soft, coconutty, and comforting—a true island treat that’s simple yet indulgent.

I can also give you a quick one-bowl, no-yeast version that’s faster but just as delicious if you want.