Paní Popo Recipe With Hawaiian Rolls: Sweet Coconut Soaked Bread Pudding

This portable Chamorro dessert transforms soft, buttery Hawaiian rolls into a luscious bite-sized treat. The rolls absorb a rich coconut milk mixture, creating a texture that’s both tender and indulgent.

I discovered this method while searching for a way to elevate store-bought rolls, and the result is a dish that’s both elegant and comforting. The key is allowing the rolls to soak just long enough to become perfectly moist without falling apart.

The final touch of warm coconut syrup ties everything together, delivering a balance of sweetness that’s never overwhelming. Each bite offers the familiar softness of Hawaiian rolls now infused with tropical richness.

Serve these warm for best results, as the coconut mixture becomes even more fragrant when heated. This treat works beautifully for gatherings or as a special weekend indulgence.

Ingredients for Pani Popo Recipe with Hawaiian Rolls

Soft rolls meet tropical richness for an indulgent bite-sized treat everyone will love.

The Hawaiian rolls are non-negotiable here—King’s Hawaiian is the gold standard and widely available at most supermarkets. For coconut milk, Thai Kitchen or Goya brands offer consistent full-fat richness. The butter should be high-quality unsalted to control the sweetness, and I recommend Plugrá or Kerrygold for their superior texture and flavor profile.

No coconut milk? Coconut cream thinned with water (1:1 ratio) works in a pinch. For a dairy-free version, swap whole milk for oat or coconut milk. Brown sugar can be replaced with white sugar plus molasses. If you’re out of vanilla, a pinch of cinnamon or nutmeg adds warmth. The shredded coconut is optional but highly recommended for texture.

Store rolls at room temperature until ready to use. The soaked rolls keep well in the fridge for 2-3 days and reheat beautifully. The coconut syrup can be made ahead and stored for up to 1 week in an airtight container.

Step-by-Step Instructions for Coconut Soaked Bread Pudding With Hawaiian Rolls

This method ensures each bite delivers tender bread saturated with rich coconut custard.

Step 1: Prepare the Coconut Syrup Base

In a medium saucepan over medium heat, melt the 0.5 cup Unsalted Butter. Add the 0.75 cup Granulated Sugar and 0.5 cup Brown Sugar, stirring constantly until the sugars dissolve completely and the mixture begins to simmer.

Once simmering, whisk in the 1 can Coconut Milk and 2 tbsp All-Purpose Flour. Continue whisking for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the 1 tsp Vanilla Extract and 0.25 tsp Salt.

Step 2: Layer the Hawaiian Rolls and Coconut Mixture

Cut the 12 whole Hawaiian Rolls into 1-inch cubes and arrange half of them in a greased 9×13-inch baking dish. Pour half of the warm coconut syrup evenly over the bread, allowing it to soak in for 2 minutes.

Sprinkle half of the 0.5 cup Sweetened Shredded Coconut over the soaked bread. Repeat with the remaining bread cubes, coconut syrup, and shredded coconut. The bread should be thoroughly saturated but not swimming in liquid.

Step 3: Prepare and Pour the Custard Mixture

In a separate bowl, whisk together the 2 whole Large Eggs, 0.5 cup Whole Milk, and 0.5 tsp Ground Cinnamon until fully combined and slightly frothy. This custard will bind the bread pudding and add richness.

Pour the custard mixture evenly over the bread layers, pressing down gently with a spatula to ensure it penetrates all the way to the bottom. Let the dish sit at room temperature for 15 minutes to allow the bread to absorb the custard fully.

Step 4: Bake to Golden Perfection

Preheat the oven to 350°F. Bake the bread pudding uncovered for 40-45 minutes until the top is golden brown and the center is set—it should spring back lightly when pressed and a knife inserted near the center comes out clean.

If the top begins to brown too quickly, tent the dish loosely with aluminum foil. The finished pudding will have a glossy, caramelized surface with a custardy interior that holds its shape when served.

Make-Ahead Tips for This Recipe

Prep the Night Before

Mix your coconut syrup the evening before and store it in an airtight container at room temperature. The flavors meld beautifully overnight, and the mixture thickens slightly, making it easier to soak the rolls the next day. 💡

Assemble and Refrigerate

After layering the rolls and coconut syrup, cover the dish tightly with plastic wrap and refrigerate for up to 12 hours. This allows the bread to soak slowly, developing deep flavor without becoming soggy.

Custard Mixture Timing

Prepare the custard mixture just before baking. Whisk the eggs, milk, and cinnamon together, then pour over the chilled bread. Let it sit for 20 minutes to absorb before baking.

Bake Straight from Fridge

You can bake the assembled dish straight from the refrigerator. Add 5-10 minutes to the baking time to compensate for the cold start. The top may take slightly longer to brown, so keep an eye on it.

Freeze for Later

For longer storage, assemble the dish completely (including custard), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. ❄️

Syrup Storage

Extra coconut syrup keeps in the fridge for up to 1 week. Reheat gently in a saucepan or microwave before drizzling over the finished pudding for an extra burst of tropical flavor.

Frequently Asked Questions