Vegan Pani Po’ Po

Vegan Pani Po' PoVegan Pani Po’ Po. You knew this was coming, didn’t you?🙂

I had a little break from the Green Smoothie Challenge and the first item of business was to bake some bread. I’m a little obsessed with bread to tell you the truth. I can’t count the number of times I’ve thanked my lucky stars that I don’t have any issues with gluten. This recipe is adapted and veganized from one my sister-in-law Linda contributed to our family cookbook. She was born in New Zealand and raised in Australia. She met my brother in Hawaii. I think all the islanders want to claim this recipe as their own. I can’t blame them. It’s truly fantastic. I can’t call it healthy though, this is pure indulgence. I’m back on the challenge, but I’ll share a couple naughty recipes with you from my break.

Vegan Pani Po’ Po

For the dough:

  • 3/4 cup warm soymilk or other plant milk
  • 1 1/2 teaspoons active dry yeast
  • 1/2 teaspoon sea salt
  • 2 tablespoons agave or pure maple syrup
  • 2 tablespoons organic extra virgin coconut oil
  • 1 tablespoon ground golden flax seed
  • 1 3/4 cups unbleached organic flour
  • 1/4 cup whole wheat pastry flour

For the coconut custard sauce:

  • 5 ounces canned coconut milk
  • 1 1/4 cups water
  • 1/4 cup agave or pure maple syrup
  • 1 1/2 tablespoons cornstarch or arrowroot

Dough Method: Combine all ingredients for dough and knead for 10-15 minutes. Dough will be soft and sticky. Cover and let rise for 60 minutes. Punch down, cut and divide into 16 even pieces. Shape into round balls and place in a lightly oiled tall round dish. Cover and let rise again until double, about 30-60 minutes.

in the pan

Coconut Custard Sauce Method: While the dough is rising (2nd rising)  combine all ingredients for the custard sauce in a small saucepan. Heat over medium-high heat til it comes to a boil. Reduce heat slightly and boil and stir constantly for 1 minute until thick. Let cool slightly.

Preheat the oven to 350 degrees. Pour the slightly cooled custard sauce over the risen dough. Bake for 18-20 minutes. The tops of the bread rolls will be golden brown. Remove from the oven and brush with a little coconut oil if desired. Serve with spoonfuls of the custard sauce. I sprinkled mine with a bit of toasted shaved coconut.

Vegan Pani Po' Po-001This recipe is featured on the Virtual Vegan Linky Potluck!


          1. Well you do have a pretty amazing blog so I’m not surprised you’re burnt out. That kind of blogging takes thought, time and dedication. I must admit, I always wait in anticipation for your next post. You’re keeping me healthy while I work 60+ hours a week (not including my looooooooong commute in/out of the city).😦

            1. You’re a sweetheart Susan. My family is my priority, when blogging takes over play time with my kids, it’s time for a break😉 I’ve just gotta figure out the way to do it all.

  1. They look CRAZY good! Oh MAN they look good! I am drooling again…funny how this blog always makes me drool? I am down almost 10lb on your wonderful plan and now it looks like I might have to take 5lb for the gipper folks! These are SO worth it!😉

      1. Too late! I have already anticipated the heady delight of those scruptious little babies being ingested post haste and have already banked the calories! Might as well get the pleasure of eating them all as they are already heading South to my hips as I type…

    1. I know. Sorry for being mean. It was too good not to share. I made them for my 15th wedding anniversary, we deserved a treat😉

      I need to find out about these pineapple custard buns!

  2. Coconut bread – two things that should have been put together a long time ago. Here on the east coast, I haven’t found much in the way of islander type food. Yum, yum, yum…

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