Samoa - Pani Popo

Delicious, moist coconut rolls with a sweet thickened coconut milk poured over the top before baking. Heaven for all you coconut lovers  

Ingredients - Makes 12

7g dried active yeast

35ml water, warm

100ml whole milk

100ml coconut milk

60g unsalted butter

1 egg

30g sugar

1 tsp salt

450g plain flour 

Coconut topping:

300ml coconut milk

100g sugar

1 1/2 tsp cornflour 

Method

Mix the yeast with warm water and set aside for 10 minutes until frothy. Meanwhile, warm the milk, coconut milk & butter together until the butter has melted (but not too hot or it will kill the yeast later.) In the bowl of a stand mixer fitted with the dough hook, add in the sugar, salt & flour. Give it a mix. Pour in the warmed milk mixture, yeast mix & egg. Mix on medium-high speed for 10 minutes until you have a smooth elastic dough. Place into a lightly oiled bowl, cover & leave somewhere warm to rise for 1 hour (or until doubled in size.) 

Once risen, knock back the dough & divide into 12 equal pieces. Roll into balls and place into a greased baking tray with high sides. I used a 9x13inch tray. Cover & leave to rise for another hour, or until doubled. 

In the meantime, prepare the coconut topping. Mix the cornflour & sugar together before placing in a saucepan with the coconut milk. Whisk slowly until the mixture starts to boil. Turn the heat to low & thicken for 1 minute, stirring continously. Cover to keep warm & set aside. 

Preheat your oven to 175C. Gently pour the coconut topping over the proved rolls. Use a pastry brush to make sure the tops of the rolls are covered in the mixture. Bake for 20-25 minutes or until golden brown & all the coconut milk has been absorbed. Eat on the day they're made.