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Monica’s pani popo and mango coconut ice cream recipe

Monica’s pani popo and mango coconut ice cream recipe

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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
  • Vegetarian

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

Each serving contains

  • Energy

    1625kj
    389kcal     19%

  • Fat

    23g 33%

  • Saturates

    16g 81%

  • Sugars

    16g 18%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 39g Protein 6.1g Fibre 1.7g

Method

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Remove from the oven and gently separate the rolls. Pour over the remaining coconut milk mixture and sit for 10 mins. 
  6. 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.

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