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Coconut Buns (Pani Popo)

Author: Pavani
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Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 2 hrs 55 mins
Course: breads
Cuisine: hawaii
Servings: 12 buns


For the Buns:

  • cups All purpose flour
  • ¼ cup Sugar
  • ¼ cup Milk Nonfat dry
  • tsps Yeast Instant
  • ¾ cup water Lukewarm
  • 2 tbsp Egg water Replacer - whisked in 6tbsp (or use 2 large eggs)
  • 2 tbsps Unsalted Butter - softened
  • tsps Salt
  • 1 tsp Vanilla extract

For the Coconut Syrup:

  • 1 cup Coconut Powder
  • cups Water
  • ½ cup Sugar
  • tsps Corn starch
  • a pinch Salt


  • Make the Dough for Buns: Combine all the ingredients for the bun in the bowl of a stand mixer, or a large bowl. Mix and knead until everything comes together into a smooth dough, about 5-7 minutes with the stand mixer. Dough should be soft and pliable.
  • Place the dough in a greased bowl. Cover and let rise until doubled in volume, about 1 hour.
  • Grease a 9"x13" cake pan. Set aside.
  • After the first rise, gently punch the dough and divide into 12 equal pieces.
  • Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom. Roll into a smooth ball and evenly place them in the greased pan.
  • Cover loosely with plastic wrap and let rise for 45-60 minutes.
  • About halfway through the rising, preheat the oven to 350°F.
  • Make the Coconut Sauce: Last 20 minutes of rising, make the sauce. Combine all the ingredients for the sauce in a small saucepan over medium-high heat. Whisk well to combine and cook for 5-7 minutes until sauce thickens.
  • Make Pani Popo: After the buns have risen, pour the sauce evenly over them and bake for 18-25 minutes until the tops are golden brown. I baked mine for 22 minutes.
  • Cool in the pan and serve them warm from right out of the pan. If you want to save them for later, then invert them onto a cooling rack, store in an airtight container for up to 2-3 days.


 Lets check out what my fellow marathoners have cooked today for BM# 30.
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