Hawaiian (Samoan) - Pani popo (Coconut Rolls)

18 frozen dinner rolls
1 (13 1/2 ounce) can coconut milk
water
1 cup sugar
2 tablespoons cornstarch
Directions:

1
Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
2
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
3
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
4
Remove pan and allow a few minutes to cool. Serve warm.
5
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.

Read more: http://www.food.com/recipe/easy-pani-popo-samoan-coconut-bread-316305?oc=linkback