Coconut and palm sugar pancake rolls with banana and pineapple
Serves Makes 8 - 10 pancakes enough for 4 - 6
Preparation time
Cooking time
Ingredients
120g plain flour
1 egg
pinch sea salt
200ml coconut milk
175ml water
melted butter for cooking
100g palm sugar or dark brown sugar
200ml water
125g desiccated coconut
75ml coconut milk
2 lady finger bananas
½ pineapple
Method
1.To make the pancakes, put the flour into a bowl
2.In a separate bowl combine the egg, salt and coconut milk and mix together
3.Pour the egg mixture into the flour, whisking to a smooth batter
4.Add the water to thin the batter to a pouring consistency
5.Strain the batter through a fine sieve and let stand for several hours before use
6.Place a teflon pan over a medium heat and add a little butter
7.Pour in a thin stream of batter, swirling to cover the pan
8.Cook the pancake for 1-2 minutes, until the batter is set, and then turn the pancake out of the pan onto a plate
9.Continue until all the batter is used
10.To make the filling, put the palm or brown sugar and water in a saucepan over a medium heat and simmer until the sugar has dissolved
11.Remove the saucepan from the heat and pass the syrup through a fine sieve
12.Place the coconut in a bowl; add half the syrup and coconut milk and mix to combine
13.To fill the pancakes, place a sausage -shaped spoonful of filling on one end of the pancake, roll up the pancake, tucking in the ends as you roll
14.The pancakes should be the same shape as a spring roll
15.Let the kids have a try at rolling
16.To serve, slice the fruit and arrange on a plate with the pancake rolls cut in half
17.Drizzle over a little of the extra sugar syrup
