Coconut pancakes with sour cherries

Ingredients for 4 servings:

• 200 g coconut milk
• 1 egg(s), size M
• 1 packet of vanilla sugar
• 40 g sugar
• 30 g desiccated coconut
• 50 g wheat flour type 405
• some fat for frying
• 300 g sour cherries, from the jar
• 140 g sour cherry juice, from the cherries
• 2 packets of vanilla sugar
• 2 pinches of cinnamon powder
• 4 tbsp rum
• 1 tbsp, leveled cornstarch
• some desiccated coconut for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Dessert with a slight Caribbean flair

Mix all the ingredients for the pancake batter well and let it sit for about 15 minutes. Drain the cherries in a sieve and collect the juice. Take some of the cherry juice and stir it into the cornstarch. Bring the remaining juice to a boil with the vanilla sugar, cinnamon, and rum and thicken with the cornstarch. Add the drained cherries and heat everything gently. Heat the oil in a small pan and cook four pancakes. Fill the pancakes with the cherries and roll them up. Arrange each pancake on a plate, top with the remaining cherries, and sprinkle with desiccated coconut. Double the batch as a main course for two or three people.