Pani Popo (Coconut Bread)
"This is a quick and delicious recipe to make and perfect for any occasion." - Chef Galen Hironaka, Chef de Cuisine
Ingredients
- 1 10 oz. can Coconut milk
- ½ cup Granulated white sugar
- ½ tablespoon Cornstarch
- ½ teaspoon Vanilla extract
- 1 dozen Sweet dinner or taro rolls
- 3 tablespoons Sweetened condensed milk (optional)
- Toasted shredded coconut (optional) garnish
- Toasted macadamia nuts (optional) garnish
Instructions
- Preheat oven to 350°. Separate rolls and place evenly on a baking tray or skillet.
- In a pot, combine coconut milk, condensed milk (if using), sugar, vanilla, and cornstarch, and bring to a boil, then reduce to a low heat until the sugar has dissolved, about 5 minutes.
- Use a fork to poke holes in the rolls. This will allow the coconut sauce to soak into the rolls. Pour the rest of the coconut mixture evenly over the rolls.
- Place rolls in the oven for 6-8 minutes or until the rolls become a golden brown.
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