John Myers
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Coconut Pancakes with Kiwi, Mango and Pineapple
The perfect coconut pancakes with kiwi, mango and pineapple recipe with a picture and simple step-by-step instructions.
Ingredients pancakes
- 180 g Wheat flour
- 400 ml Unsweetened coconut milk
- 3 Eggs
- 100 g Cream
- 50 g Sugar brown
Ingredients fruit salad
- 1 Fresh mango
- 1 Pineapple fresh
- 3 Kiwi fresh
- Acacia honey
- 1 Lime fresh the juice
- 4 tbsp Desiccated coconut
- 1 branch Mint fresh
Preparing pancakes
- For the dough, put the flour in a mixing bowl and beat the coconut milk with eggs, cream and sugar. Gradually add the egg and coconut milk to the flour while stirring. Let the dough rest for 20 minutes. Heat some rapeseed oil in a pan and spread a thin layer of batter on the bottom of the pan. Bake the pancakes until golden brown on both sides, then use the remaining batter to bake more pancakes.
Ingredients fruit salad
- For the filling, cut the mango in half, cut the pulp from the stone and peel. Cut the mango pulp into cubes. Peel and dice the kiwi. Peel the pineapple in half and cut out the stalk. Dice the pineapple as well. Beat honey with lime juice and carefully stir into the fruit pieces. Chop the mint and fold in
- Toast the coconut flakes in a pan without fat until light brown. Cover each pancake evenly with the fruit, roll up and serve with the roasted coconut flakes. Good Appeit!
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