Pani Popo (Hawaiian Coconut Bread)

Delicious Hawaiian bread that anyone will love–even those who don’t like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool.

Step: 1

Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.

Step: 2

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.

Step: 3

Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

Per Serving: 194 calories; protein 3.9g; carbohydrates 30.3g; fat 6.9g; cholesterol 2.7mg; sodium 159mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.