How are you doing? Have you hopped on the quarantine bread-making bandwagon? Wherever you are, I hope you have access to bread flour because this vegan pani popo is one of the best things that's come out of my kitchen these past several weeks!
What is pani popo?
Pani popo are Samoan bread rolls or buns baked in a rich coconut sauce. And it's SO. FREAKING. GOOD. The bread themselves are fluffy and rich, and when they're paired with that sweet coconut milk mixture? Damn. I hope you're not on a diet.
You can have these sweet coconut milk buns for breakfast, snack, dessert, or just around the clock like I did when I first made them.
How to make vegan bread
Bread, especially rich bread, often contain non-vegan ingredients like butter, eggs, and milk powder. That said, it's really easy to make vegan!
I love using coconut milk in vegan bread recipes because it not only adds moisture but it also adds the rich fat to make up for the lack of eggs and milk. My favorite coconut milk is by Chef's Choice because it's super creamy! I also added coconut oil to substitute the butter, but you could also use vegan butter!
How to make vegan pani popo
The first step in making vegan pani popo is to activate the yeast. In a bowl, combine warm water, sugar, yeast, and set aside for about 5 minutes until the mixture is frothy. In a separate bowl, combine flour and salt. Add half a can of Chef's Choice coconut milk, melted coconut oil, and the yeast mixture.
Mix the ingredients together using a wooden spoon or spatula until it more or less comes together, and take it out onto a clean surface to start kneading.
There's no specific kneading method I used. Just channel your inner kindergartener playing with playdough! Knead for about 5 minutes until it forms a smooth ball of dough. I love this dough because it's so high in fat, it doesn't stick to the counter! No need to get your counter messy with flour! Plus, do we want to waste our precious flour to dust your workspace? Nope.
Put the smooth ball of dough in a large bowl greased with coconut oil, cover, and let it rise about an hour until it's doubled in size. After it's risen, gently deflate the dough in the bowl and take it out onto your work surface. Separate the dough into 12 equal balls. My type-A self couldn't help but enjoy using a scale to make sure each ball was the same size, but you could eyeball it!
Place the balls in a 9x13 inch pan greased with coconut oil, cover, and let it rise again for about 45 minutes.
While the buns are rising, combine the leftover coconut milk and sugar in a small bowl. Pour about ⅔ of the coconut milk mixture over the buns and bake in a preheated oven for about 30 minutes at 350°F/180°C.
Once the buns come out of the oven looking beautifully golden, pour the rest of the coconut milk mixture on top. I like to take a pastry brush and make sure the tops of the buns are evenly covered in that sweet coconut sauce.
Look at all that fluff and sticky sweet coconut sauce on the bottom. I don't even need to elaborate on how delicious these are. You get it, right>¥?
If you need a change from your regular bread rolls, make vegan pani popo! These Samoan sweet coconut milk buns are to die for!
Other vegan recipes
Want more vegan recipes to try? What about a vegan key lime pie or arroz valenciana, a comforting flavorful rice dish with jackfruit?
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Vegan Pani Popo
Ingredients
Bread
- ¼ cup / 60g lukewarm water (My water was about 100°F/38°C)
- 2¼ teaspoons / 7g active dry yeast
- 3½ cups / 420g all-purpose flour (you can combine bread flour and cake flour at a 1:1 ratio to make all-purpose flour)
- 1¼ teaspoons / 7g fine sea salt
- ¼ cup / 50g sugar (white or granulated work best)
- ¼ cup / 57g coconut oil, melted
- ½ can / 200ml Chef's Choice coconut milk
Sweet coconut sauce
- ½ can / 200ml Chef's Choice coconut milk
- ½ cup / 75g sugar (white or granulated work best)
Instructions
- In a bowl, combine lukewarm water, sugar, yeast, and set aside for about 5 minutes until the mixture is frothy.
- In a large bowl, combine flour and salt. Add coconut milk, melted coconut oil, and the yeast mixture. Mix the ingredients together until it comes together, and take it out onto a clean surface. Knead for about 5 minutes until it forms a smooth ball. Put the dough in a large bowl greased with coconut oil, cover, and let it rise about an hour until it's doubled in size.
- Gently deflate the dough in the bowl and take it out onto your work surface. Separate the dough into 12 equal balls. Place the balls in a 9x13 inch pan greased with coconut oil, cover, and let it rise again for about 45 minutes.
- While the buns are rising, make the sweet coconut sauce. In a small bowl, combine coconut milk and sugar. Set aside.
- Preheat the oven to 350°F/180°C.
- Pour about ⅔ of the sweet coconut sauce over the buns and bake in a preheated oven for about 30 minutes.
- Once the buns come out of the oven, pour the rest of the coconut milk mixture over the top.
SAVE TO PINTEREST FOR LATER!!
Disclosure – Thank you to Nature’s Charm and Chef’s Choice Foods for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!
Ramya says
Absolutely gorgeous this one! Ever since I first saw it on your instagram, I have been tempted to try it 🙂
Ai says
Thanks so much Ramya! Hope you get to try it 🙂
Mehak says
The buns look delicious!! 😍
Thanks for sharing! I need to try!
Ai says
Thank you Mehak! I hope you like them!
Suzene Risebrough says
Oh my goodness Ai! These buns are to die for! They looks amazing!
I struggle with baking breads-buns etc!
I’m going to have to try this recipe one of these days.
It looks so pillowy soft 😍
Ai says
Thanks so much Suzene! It's so pillowy and delicious 🙂 Hope you like them!
Jacquie 🖤 says
Making these beauties now!
Ai says
Hope they turned out delicious!
Hayley says
Ok so I have to make this week! I’ve been wanting a vegan bread so bad!!
Ai says
Hope you like it Hayley! It's vegan but doesn't lack in flavor whatsoever!
Claudia says
This is definitely something I need to try out - especially that it’s vegan!!! Thanks for sharing it!
Ai says
It's one any coconut lover would enjoy 😀
Kasia says
OMG, these look absolutely amazing. I love that they're vegan. I really need to try this recipe.
Ai says
You've got to try them Kasia! So yummy 😀
Kelsey says
These look so good!
Ai says
Thanks Kelsey!
Chayce says
This looks amazing ! Can’t wait to try it .
Ai says
Hope you like them Chayce! 😉
Kat says
Hi! These sound amazing. Would you happen to know if it's possible to make the dough in advance? Or does it need to be baked on the same day?
Ai says
Hi Kat! Although I've never tried it... if you wanted to make it in advance, I would place the dough balls into the baking pan/dish, cover it with plastic wrap, and keep it in the fridge overnight. I would take it out about 45 minutes before baking it in the oven. Pour the coconut milk mixture right before putting it in the oven too. Again, I've never tried this so this is just my guess! Let me know if you try it out!
Kat says
Alternatively, would you happen to know how long these keep on the kitchen counter? I've got about 2 days before they'll be eaten and I'm debating whether to make the dough ahead and bake it then next day so it'll rest for only a day OR to just bake them now and let them sit on the counter for those two days. Main worry is having them be kind of stale or mushy by the time they're eaten.
Ai says
I would say it tastes the best the day they're made. If you have to make them ahead, I would bake them the day before, and heat them a little in the oven before serving! Hope I didn't reply too late...