Dish

Panipopo

Coconut Bun

Panipopo is made by mixing together flour, yeast, sugar, and coconut milk to form a dough. The dough is then shaped into rolls and baked in the oven. A mixture of coconut milk and sugar is then poured over the rolls while they are still warm. Panipopo is often served as a breakfast or snack in Samoa.

Oceanic cuisine› Polynesian cuisine› Samoan cuisine

Dessert

Origins and history

Panipopo is a traditional dish from Samoa and is often served during special occasions such as weddings and funerals. It is believed to have originated from the Polynesian islands.

Dietary considerations

Suitable for vegetarians. May contain gluten and dairy.

Variations

There are many variations of panipopo, including those with added spices such as cinnamon or nutmeg. Some recipes also call for the addition of raisins or other dried fruit. In some variations, the rolls are filled with a sweet coconut filling before being baked.

Presentation and garnishing

Panipopo is often served on a platter or in a basket. It can be garnished with a sprinkle of shredded coconut or a drizzle of honey. When making panipopo, it is important to knead the dough thoroughly to ensure that it rises properly. The coconut milk and sugar mixture should also be poured over the rolls while they are still warm to ensure that it is absorbed evenly.

Tips & Tricks

To make the rolls extra fluffy, let the dough rise in a warm place for at least an hour before shaping and baking. For a richer flavor, use freshly squeezed coconut milk instead of canned.

Side-dishes

Panipopo is often served with tea or coffee. Fresh fruit or coconut water are also popular drink pairings. It can be enjoyed on its own or with a side of fresh fruit.