Vegan Pani Popo is a delightful Samoan treat featuring fluffy homemade rolls baked in a rich, sweet coconut milk sauce. This dairy-free and egg-free version delivers all the tropical flavor and pillowy texture of the original, with the added bonus of being plant-based. Perfect for breakfast, dessert, or a sweet snack, these rolls are easy to make and absolutely irresistible straight from the oven.

Full Recipe: 

Ingredients

For the Dough:

• ¼ cup lukewarm water (about 100°F/38°C)

• 2¼ teaspoons active dry yeast

• 3½ cups all-purpose flour

• 1¼ teaspoons fine salt

• ¼ cup granulated sugar

• ¼ cup coconut oil, melted

• 6.75 fl oz canned full-fat coconut milk

For the Sweet Coconut Sauce:

• 6.75 fl oz canned full-fat coconut milk (remaining half of the can)

• ½ cup granulated sugar

Directions

1. Activate the Yeast: In a bowl, combine lukewarm water, sugar, and yeast. Let sit for about 5 minutes until frothy.

2. Make the Dough: In a large bowl, combine flour and salt. Add coconut milk, melted coconut oil, and the yeast mixture. Mix until a dough forms.

3. Knead the Dough: Transfer to a clean surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

4. Shape the Rolls: Deflate the dough, divide into 12 equal balls, and place in a greased 9×13-inch baking pan. Cover and let rise again for 45 minutes.

5. Make the Coconut Sauce: Combine the remaining coconut milk and sugar in a small bowl.

6. Bake the Rolls: Preheat oven to 350°F (180°C). Pour ⅔ of the coconut sauce over the risen buns and bake for about 30 minutes until golden.

7. Finish: Once baked, pour the remaining coconut sauce over the hot rolls. Serve warm and enjoy!

Nutrients

Per Serving (1 bun):

• Calories: 306 kcal

• Carbohydrates: 44g

• Protein: 6g

• Fat: 13g

• Sugar: 14g

• Sodium: 253mg

What is Pani Popo?

Pani Popo is a beloved Samoan dish that translates roughly to “coconut buns.” Traditionally, it’s made with pillowy rolls soaked in sweet coconut milk and baked until golden on top, with a creamy, syrupy bottom. The result is something between a coconut bread pudding and a dinner roll—light, slightly chewy, and soaked in tropical richness.

Originating from Samoan cuisine, Pani Popo is often served during family gatherings, church events, and Sunday to’ona’i (family feasts). Over time, its popularity has spread beyond Polynesian communities, with variations appearing in Hawaiian and Filipino kitchens as well.

Why the Vegan Version Works

This vegan Pani Popo recipe stays true to the original’s comforting essence while using entirely plant-based ingredients. The swap from traditional butter and dairy milk to coconut oil and full-fat coconut milk not only aligns with vegan diets but enhances the flavor. Coconut is already a defining element in Samoan cooking, so this substitution feels both authentic and natural.

By avoiding eggs and dairy, the rolls remain soft and light, with a subtle sweetness in every bite. The coconut oil adds richness, while the yeast ensures a tender, fluffy rise.

The Role of Coconut in Polynesian Cooking

Coconut is more than just a flavor in Polynesian cuisine—it’s a way of life. From savory stews to desserts like Pani Popo and Fa’ausi, coconut milk is used for its creamy texture and slightly sweet taste. In Samoa, coconuts are widely harvested and used fresh, grated, or pressed into milk for everyday cooking.

Using coconut milk in these rolls not only delivers authenticity but also ensures the sauce bakes into the rolls, creating that signature gooey bottom layer that fans of Pani Popo adore.

Texture, Flavor, and Aroma

What makes Pani Popo so addictive is its textural contrast. The tops of the rolls are lightly golden and airy, while the bottoms soak up the sauce and become almost custard-like. The coconut milk mixture caramelizes slightly at the edges of the pan, creating sweet, toasty bites that feel indulgent and homey.

Flavor-wise, this dish is subtly sweet and rich, never cloying. The dough is lightly sweetened, while the coconut glaze brings in the tropical notes. As it bakes, the kitchen fills with the scent of warm bread, toasted coconut, and caramelized sugar—it’s an irresistible aroma that speaks to the heart.

Serving Suggestions

Pani Popo can be enjoyed in various ways:

For Breakfast: Serve warm with coffee or a tropical fruit smoothie. The rolls make a cozy alternative to cinnamon buns or muffins.

As Dessert: Top with fresh mango slices, a dollop of coconut whipped cream, or drizzle with a touch of maple syrup.

At Gatherings: These are perfect for potlucks, brunch buffets, or cultural celebrations. You can double the recipe and use two pans to serve a crowd.

With Savory Dishes: In Samoan households, Pani Popo might even accompany a savory meal, like grilled vegetables or baked tofu, providing a sweet counterpoint to saltier dishes.

Tips for Perfect Vegan Pani Popo

Use full-fat coconut milk. This ensures a creamy sauce that doesn’t separate or become watery during baking. Light versions won’t give the same richness.

Knead the dough until elastic. A good 5-minute knead helps develop gluten for structure, especially important since we aren’t using eggs.

Let the dough rise fully. The rolls should double in size before baking—this ensures a light, airy interior.

Pour sauce in stages. Adding some sauce before baking and the rest afterward gives you both creamy bottoms and glossy tops.

Grease the baking dish well. Coconut milk can stick and caramelize—greasing the dish helps with clean-up and presentation.

Make-Ahead and Storage

Pani Popo is best served fresh and warm, but it keeps well and is excellent for prep ahead:

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To Reheat: Warm in the microwave for 15–20 seconds or reheat in the oven at 300°F until soft and heated through.

To Freeze: You can freeze baked rolls without the final coconut sauce. When ready to serve, thaw, warm, then drizzle with fresh coconut milk and sugar, and bake until warmed and bubbly.

Nutritional Benefits

While indulgent, this vegan version of Pani Popo has a few health advantages:

• No cholesterol, as it contains no animal products.

• Medium-chain triglycerides (MCTs) from coconut oil may support energy and metabolism.

• Plant-based, which is often easier to digest and aligns with various dietary needs.

• Moderate sugar, especially compared to frosted baked goods or traditional cake desserts.

Each roll provides around 306 calories, making it satisfying without being overly rich.

Customizations and Variations

Want to make it your own? Try these fun twists:

• Add shredded coconut to the dough or sauce for texture.

• Infuse the sauce with a hint of vanilla or cardamom.

• Swap flour: Use half whole wheat flour for added fiber.

• Make it gluten-free with a 1:1 gluten-free flour blend (though results may be denser).

• Top with toasted coconut flakes before baking for a crunchy crust.

You can also experiment with filled versions—add sweet red bean paste, pineapple chunks, or chopped dates inside each dough ball before baking.

Conclusion

Vegan Pani Popo is a plant-based twist on a traditional Samoan treasure, celebrating the island’s love of coconut, community, and comfort food. With its golden tops, creamy coconut glaze, and fluffy interior, it satisfies both the sweet tooth and the soul.

Whether you’re introducing this dish to new friends or reconnecting with Pacific Island flavors, this recipe offers a delicious, nostalgic experience—one that’s surprisingly simple to make and impossible to forget.

Once you try Vegan Pani Popo, it might just become a staple in your kitchen—no special occasion required.