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. 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

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