These are decadent sweet dinner rolls baked in coconut milk. Light, airy, and fluffy, they are unbelievably good! Pani Popo is baked in a delicious coconut sauce that makes it even better. The coconut milk adds a special depth of flavor to the dough with a slight coconut flavor, making it amazingly tender and light in texture. I simply love every bite of this bread.
RECIPE:-
Combine flour, warm water, instant yeast, coconut sugar, oil and coconut milk in the bowl.
Mix and knead for 5 minutes
Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball.
Coat a large bowl in a little oil and Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over.
Cover with a cloth and place in a warm area for 1- 2 hours to rise until the dough doubles in size ..
After about 1 to 2 hours, the dough should have doubled in size and it will be much less sticky and fairly easy to work with.
Divide the dough into equal portions.
Roll them into balls and place into a buttered 9king dish.
Let them rise for the second time until doubled in size.
For stuffing:-
Take the coconut flour and mix it with caramel sauce or you can replace it with condensed milk.
Divide the dough into equal portions and Roll them into balls Or spirals or knots as shown in the video and place into a buttered baking dish.
Let them rise for the second time until doubled in size.
Meanwhile make the coconut sauce...
Take 1 cup of coconut milk and add 1/2 cup of coconut sugar mix it till sugar dissolves.
When the buns are puffy and ready to go into the oven, pour about 1 cup of coconut sauce all over the buns.
Bake at 200C for 20 - 25 mins or until golden brown.
Once the buns are out of oven cool them but and drizzle more sauce before serving.
Enjoy with hot cup of coffee.
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