Pani Popo (Samoan Coconut Rolls)

Ingredients 

• 12-20 frozen dinner rolls depending on size (see note above for homemade rolls)
• 1 10 oz. can coconut milk
• 1 c. sugar

Instructions

1. Coat a 9×13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
2. Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). Allow to rise until doubled in size. This can take 4-5 hours.  If you need the rolls to thaw quicker, follow the quick-rise instructions on the frozen roll packaging.
3. Pre-heat oven to 350-degrees. In a small saucepan, combine coconut milk and sugar over medium heat and whisk until sugar is dissolved and sauce has thickened (about 5 minutes). If you want a thinner sauce, you can just whisk the sugar and coconut milk together in a bowl without heating.
4. Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.
5. Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
6. The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

Recipe by Erica Walker

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