Monica’s pani popo and mango coconut ice cream recipe
Created by the Tesco Kitchen
Monica’s pani popo is a beloved Samoan classic, bringing soft, fluffy rolls baked in a rich, sweet coconut sauce to the Tesco Kitchen. Golden on top and soaked underneath, they’re warm, so comforting and made for sharing. Monica serves them up with a quick mango coconut ice cream; it’s a perfect pairing that feels nostalgic yet a sweet treat everyone will love!
See method- Makes 12 rolls
- Takes 1 hr plus 1 hr 40 mins proving
- 389 calories / serving
Ingredients
For the dough
- 375g strong white flour
- 225ml milk, warmed
- 2 tbsp caster sugar
- 10g fast-action dried yeast
- 75g unsalted butter, softened
For the coconut sauce
- 95g demerara sugar
- 2½ tbsp desiccated coconut, toasted
- 600ml coconut cream
- 30g unsalted butter, melted
For the quick mango coconut ice cream
- 350g frozen mango chunks
- 100g coconut yogurt
- 150ml pot double cream
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Shop ingredientsEach serving contains
- Energy
- 1625kJ 389.0kcal
- Fat
- 23g
- Saturates
- 16g
- Salt
- 0.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 39.0gProtein 6.1gFibre 1.7g
Method
- To make the dough, mix 2 pinches of salt into the flour in a large bowl. In a separate jug, mix the warmed milk, caster sugar and yeast. Leave for a few minutes until active. Make a well in the flour and pour in the milk mixture. Knead until smooth and elastic; about 10 mins. Cover and leave in a warm place for 1 hr or until doubled in size.
- Knock back the dough and divide into 12 equal-sized rolls. Place the rolls, seam-side down and evenly spaced, in a baking dish approx. 32 x 33cm. Cover and leave to rise for 40 mins until the rolls have expanded and filled the gaps.
- Prepare the coconut base by mixing the demerara sugar with the coconut cream. Then in a pan on a medium heat, add the desiccated coconut and toast for about 3 mins until golden, then stir into the coconut cream mix. Pour half the mixture over the buns.
- Preheat the oven to gas 4, 180°C, fan 160°C. Brush the rolls with melted butter and sprinkle with the remaining demerara sugar. Bake for 30 mins until golden.
- Remove from the oven and gently separate the rolls. Pour over the remaining coconut milk mixture and sit for 10 mins.
- Meanwhile make the ice cream; blitz the frozen mango and coconut yogurt until smooth. Slowly add the double cream, blitzing until creamy and scoopable. Serve with the buns immediately.
- Tip: This recipe is perfect for enjoying after Seema's malted vinegar coconut mussels. The ice cream makes enough to serve 4 but can easily be doubled.
- See more recipes from the Tesco Kitchen
