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.


  • 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.