for 24 pieces

Yeast dough

300 g	white flour
½ tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
40 g	coconut oil
1 ½ dl	coconut milk
1	egg

Sauce

80 g	sugar
3 dl	coconut milk
1	lime, use only the juice

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the oil, coconut milk and egg, beat with a risotto spoon until the dough is elastic and smooth, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Sauce

Pour the sugar, coconut milk and lime juice into a wide-bottomed pan, bring to the boil without stirring. Pour half of the sauce into the prepared dish.

To shape

Divide the dough into approx. 24 equal pieces, shape into balls, place in the sauce, leave to absorb for approx. 15 mins.

To bake

Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Pour the remaining sauce over the Pani Popo, bake for a further 15 mins. Remove from the oven, allow to cool slightly and serve warm.

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