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Wednesday, November 22, 2017

Pani Popo (Samoan Coconut Rolls)

We recently discovered a super simple way to make Rhodes rolls extra special for a holiday dinner or something.  It only takes 2 additional ingredients and about 30 extra seconds. 


These Rhodes rolls are risen and then covered in a mixture of coconut milk and sugar and baked to sweet perfection!  They are delicious warm or cooled and would make a great addition to a Thanksgiving or Christmas dinner spread.  



They are a super simple way to fancy up your rolls!  Give them a try and let us know what you think.  They will be appearing on our Thanksgiving dinner table tomorrow.


We can't speak from an authenticity standpoint, as we have never tried authentic pani popo, but we can guarantee that these are delicious!  Give them a try and let us know what you think!


Pani Popo {Samoan Coconut Rolls}

Ingredients:


18 Rhodes Yeast Dinner Rolls
14 ounce can coconut cream or milk
1/2 cup sugar

Directions:


Place frozen rolls in 3 rows of 6 in a sprayed 9x13-inch baking dish. Cover with sprayed plastic wrap and let thaw and rise until double in size.

Combine coconut cream and sugar and mix well.

Remove wrap from risen rolls and pour coconut cream mixture over the rolls (try to coat each roll completely as you pour so they will have a consistent color as they bake.)

Bake at 350°F 30-35 minutes. You made need to place a piece of foil gently over the top to prevent them from browning too much.  Just keep an eye on them as they cook.

Note: Coconut cream mixture will thicken as the rolls cool.