🧂 Ingredients
- 3.5 cups All-purpose flour
- 2.25 tsp Active dry yeast
- 1/4 cup Lukewarm water
- 1/4 cup Granulated sugar(plus 1/2 cup for sauce)
- 1.25 tsp Salt
- 1 can (13.5 oz) Canned coconut milk(divided, full-fat recommended)
- 1 large Egg(lightly beaten)
- 1/4 cup Coconut oil(melted, plus more for greasing)
- 1 tsp Vanilla extract(optional)
👨🍳 Instructions
- 1
In a small bowl, combine lukewarm water, 1/4 cup sugar, and yeast. Let sit for 5-10 minutes until frothy.
- 2
In a large bowl, whisk together flour and salt. Add 1/2 cup of coconut milk (reserve the rest for the sauce), melted coconut oil, the beaten egg, vanilla extract (if using), and the activated yeast mixture. Mix until a soft dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- 4
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 5
Grease a 9x13 inch baking pan. Punch down the dough, divide it into 12 equal pieces, and shape each piece into a ball. Place the balls in the prepared pan, cover, and let rise for another 30-45 minutes.
- 6
While the buns are rising, prepare the coconut sauce: In a small saucepan, combine the remaining coconut milk and 1/2 cup sugar. Heat gently, stirring until the sugar is dissolved. Do not boil.
- 7
Preheat oven to 375°F (190°C). Pour about two-thirds of the coconut sauce evenly over the risen buns.
- 8
Bake for 20-25 minutes, or until golden brown and the sauce is bubbling. Remove from oven and immediately pour the remaining coconut sauce over the hot buns.
- 9
Let the pani popo cool in the pan for at least 30 minutes before serving to allow the sauce to thicken slightly.
💡 Pro Tips
- ✓Using full-fat coconut milk will yield a richer sauce.
- ✓For extra flavor, a pinch of salt can be added to the coconut sauce.
- ✓Serve warm for the best texture and flavor.
🔄 Variations
- Add a teaspoon of vanilla extract to the dough for added aroma.
- Some recipes include a small amount of cornstarch in the sauce to thicken it further.