Samoan Panipopo (Coconut Buns)
Soft, pillowy rolls baked in a sweet coconut sauce until sticky and golden. A Samoan favourite and naturally vegan.
- Time2 hr 15
- LevelMedium
- Costabout £0.23 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 60 g sugar and salt in a large bowl. Add the oil and warm water and mix to a soft, slightly sticky dough.
- 2
Knead on a lightly oiled surface for 8 minutes until smooth and stretchy. Put in an oiled bowl, cover and leave somewhere warm for 1 hour until doubled.
60 min - 3
Knock the air out and divide into 12 equal pieces. Shape each into a smooth ball and set them snugly in a deep 25 x 30 cm baking dish. Cover and rest for 20 minutes.
20 min - 4
Heat the oven to 190°C (170°C fan). Whisk the coconut milk, 100 g sugar and cornflour in a pan over a medium heat for 3 to 4 minutes until it just starts to thicken.
4 min - 5
Pour the warm sauce evenly over and around the buns.
- 6
Bake for 30 minutes until the buns are deep golden and the sauce is bubbling. Cool for 10 minutes and serve warm with plenty of the sauce spooned over.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
