Coconut Pancake with Coconut Cream and Tropical Fruit
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1 cup unsweetened coconut
- 1tsp salt
- 4 eggs, separated
- 1 cup milk
- 1 cup coconut milk
- 2 tbsp unsalted butter, melted butter, for greasing the pan
Procedure
In a bowl combine the flour, baking powder, sugar, coconut and salt. In a separate bowl whisk together the egg yolks, milk and coconut milk. Add the milk mixture and butter to the dry ingredients and mix lightly until just combined.
Place the egg whites in a clean, dry stainless steel bowl and beat until stiff peaks form. Fold the egg whites through the batter in two batches.
Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on one side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
Serve the pancakes in stacks of three layering the coconut cream and tropical fruit between each layer.
Coconut Cream
Ingredients
- ½ cup cream, chilled
- 2 tbsp sugar
- 1 can coconut cream
Procedure
Use an electric beater to whip the cream and sugar in a medium bowl until soft peaks form. Add the coconut cream and whip until firm peaks form. Cover with plastic wrap and place in the fridge.
Mixed Tropical Fruit
Ingredients
- 1 c diced strawberries
- 1 kiwi, peeled, diced
- 1 c chopped fresh pineapple
- 1/4 cup coconut-flavored rum or liqueur
Procedure
Combine first 4 ingredients in medium bowl. Let stand 5 minutes.
From the Sur La Table Kitchen.
