Bakery Favourite · Coconut Buns
Panipopo
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Photo coming soon
These soft buns bake while sitting in a pool of sweetened coconut cream, so the bottoms turn syrupy and caramelized while the tops stay pillowy.
Soft yeast rolls are arranged in a baking dish, doused in sweetened coconut cream, and baked until the cream reduces into a sticky, caramel-like sauce. Apia bakeries sell them by the tray, still warm.
Why it's made this way: Panipopo — from the English "pan" and Samoan popo, coconut — reflects how bread, introduced through Western contact, was reworked with coconut cream into something distinctly Samoan, and it remains a staple at Apia bakeries and family gatherings.
Roughly what's in it
310kcal
5gprotein
38gcarbs
15gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Samoa
Part of World of Street Food — 3248 dishes from 118 countries.
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