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Shortcut Pani Popo (Sweet Coconut Buns)

Skill: Beginning Prep Time: 5 Bake Time: 30 Servings: 6-9

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15 – 18 Rhodes dinner rolls
1 cup raw or granulated sugar
1 tablespoon flour
¼ cup sweetened coconut flakes
1 14 ounce can unsweetened coconut milk


Place frozen rolls in rows of three in a sprayed 13x9 inch baking pan.

Cover with plastic wrap that has been sprayed with non stick spray.

Allow the rolls to thaw and rise until double in size.

In a large bowl, combine the sugar, flour, flaked coconut, and coconut milk, mix well and set aside.

Remove the plastic wrap from risen rolls and pour 3/4th of the coconut milk mixture evenly over the rolls (making sure to coat each roll completely).
Bake the rolls (uncovered) at 350 degrees for 30 minutes or until the rolls are golden brown and cooked through.

Remove from oven and pour the remaining coconut milk mixture over the baked rolls. Let the rolls cool for 30 minutes, before serving. The coconut mixture will thicken as the rolls cool.
Store any leftovers in the refrigerator in an airtight container. Warm the buns for 30 seconds to 1 minute on a microwave safe plate.

Cook’s Note: One loaf of Rhodes frozen bread dough can be substituted for frozen dinner rolls. Thaw the bread, roll into a 9x18 rectangle. Starting at the longest end, roll up the dough tightly (like a jelly roll).
Using a serrated knife or string, cut the rolls into 1 – 1.5 inch pieces and place in a 13x9 inch baking pan. Continue with recipe above for rising and baking. Cutting the rolls similar to cinnamon rolls will allow the coconut milk mixture to sink into all the layers of each roll.