Panipopo - Sweet Coconut Buns from Samoa

I previously posted about masi popo, coconut shortbread from Samoa. This recipe is the other one I've been planning to make all year! This is basically just a sweet yeast bun baked in a liquid of coconut milk, water, and sugar. Kind of like buns made into bread pudding. Traditionally it is served in the evening with kokosamoa (Samoan Cocoa) so I waited until I had some before making the panipopo!

Panipopo (Sweet Coconut Buns)
Recipe from SamoaFood.com

1 package (2 1/4 tsp) active dry yeast
1 cup warm water
1/4 cup sugar
1/2 tsp salt
1 egg, lightly beaten
2 tbsp vegetable oil
2 1/2 -3 cups all-purpose flour

Let yeast bloom in water for 10 minutes. Add remaining ingredients, adding the smaller amount of flour unless it needs more. Knead 10-20 minutes or until dough is smooth and elastic. Place the dough in a lightly greased bowl, cover, and leave to double in volume. (Optional: Punch down and leave to double in volume again.)

There are two ways to shape the buns.

1. Roll into a long rectangle, and then roll up like cinnamon rolls, then slice into 12 even sized rounds
2. Pinch off balls of dough and roll into 12 balls.

Place in 9x13 pan and let rise until almost doubled.

Preheat oven to 375 F and make coconut sauce: Mix coconut sauce ingredients together.

Pour coconut sauce over buns and bake 25-30 minutes until golden brown. Allow to cool at least 30 minutes to ensure sauce is absorbed. Store leftovers in fridge.

Coconut Sauce

1/2 can coconut milk (full-fat)
1/2 can water
1/2 cup sugar