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Recipe · French Polynesia
Ipo (pain coco)
Tahitian coconut buns
⏱ 50 minServes 6Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)flour
150 g (5 oz)grated coconut
80 g (3 oz)sugar
1 packetbaking powder
150 ml (⅔ cup)water
1 tspvanilla powder
1 pinchsalt
- 300 g (11 oz) flour
- 150 g (5 oz) grated coconut
- 80 g (3 oz) sugar
- 1 packet baking powder
- 150 ml (⅔ cup) water
- 1 tsp vanilla powder
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F), then mix the flour, grated coconut, sugar, baking powder, vanilla powder and a pinch of salt in the bowl.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually stir in the water to make a dense, slightly sticky dough that holds together — not too wet, not too dry.
- Knead briefly by hand until smooth, then divide into small even balls and flatten them into thick 1 cm (⅜ in) rounds.
- Space the rounds out on the parchment-lined baking sheet, pressing them only lightly so they stay nicely round.
- Bake the ipo for 25 minutes until firm and golden on top and around the edges, then cool on a rack.
- Enjoy the ipo warm or cold, plain or with a little jam, for breakfast or a snack — all the sweet taste of island coconut.
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