Panipopo Recipe

Panipopo Recipe

Soft, sweet, and soaked in rich coconut flavor, Panipopo is a beloved Samoan treat that feels like a warm hug in dessert form. Traditionally made with soft bread rolls drenched in coconut sauce, this simplified version captures all the creamy, tropical goodness with just a handful of pantry staples—perfect for anyone craving something different, cozy, and delicious without spending hours in the kitchen.

What makes Panipopo so special is its comforting texture and rich coconut aroma that fills your kitchen while it bakes. It’s sweet but not overly sugary, with a delicate balance of floury softness and creamy coconut richness in every bite. The shredded coconut topping adds just the right amount of texture, making each mouthful a delightful contrast of moist cake-like batter and lightly toasted flakes.

Whether you serve it as a snack, dessert, or even a sweet breakfast, Panipopo is one of those recipes that brings people together. It’s humble in ingredients, but rich in culture and flavor—a beautiful representation of Samoan hospitality and tradition. And with just 30 minutes of prep and baking time, it’s easy enough to whip up for a cozy night in or to share with friends and family.

At 405 calories per serving, Panipopo is more of an indulgent treat than a light bite—but it’s worth every spoonful. Moist, fragrant, and soul-satisfying, this dish is a small tropical escape you can bake right at home.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1/4 cup shredded coconut (for topping)

Directions

1. Heat your oven to 350°F (175°C).
2. Mix flour, sugar, baking powder, and salt in a bowl.
3. Add coconut milk and water and mix everything until the batter is smooth.
4. Pour into a greased baking dish and spread out evenly.
5. Sprinkle shredded coconut over the batter.
6. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
7. Let cool for a few minutes before serving.