Coconut & Pineapple Pancakes

By Claudia Anton

These pancakes are a true tropical coconut festival stuffed with juicy coconut paste and charred sweet pineapple. Even better with fresh pineapple, but totally achievable with tinned fruit to create a summery illusion at any time of year. A little toasted and salted coconut flakes and a dollop of coconut yoghurt create just the right balance. A dessert, a breakfast, a snack – whatever takes your fancy. 

Kitchen tools recommended:

• One crepe or non-stick fry pan
• One grill pan – cast iron works best or a BBQ grill is even better
• One small saucepan
• Cole and Mason Derwent Salt Mills in steel

Makes 8-10 stuffed crepes

Prep and baking – 1.5 hours 

Difficulty – easy to moderate 

Ingredients:
For the coconut crepes:

• 100g plain flour
  
• 25g coconut flour
  
• 2 large eggs
  
• 300ml milk (or half regular and half coconut milk)
  
• 1 tablespoon melted coconut oil
  
• 1 teaspoon vanilla bean paste or essence
  
• 1 tablespoon maple syrup
  
• Good grind of sea salt
  

For the salted coconut paste:

• 100g desiccated coconut
  
• 100g coconut sugar
  
• ¼ teaspoon sea salt
  
• 200ml water
  
• 1 tablespoon maple syrup
  

For the grilled pineapple: 

• 1 large ripe pineapple, trimmed and peeled
  
• ½ cup coconut sugar
  

For the pineapple syrup: 

• 300g unsweetened pineapple flesh
  
• 150g raw sugar
•  Juice of ½ a lime (or to taste)
  

To serve: 

• Coconut flakes
• 1 cup of unsweetened coconut yoghurt

Method: 

For the crepe batter: 

1. Mix together the plain and coconut flour in a bowl using a whisk
   
2. Make a well in the centre and add the eggs and some of the milk.
   
3. Whisk from the centre, incorporating the flour and gradually adding more milk until smooth.
   
4. Whisk in the salt, vanilla, coconut oil and maple syrup.
   
5. Allow to rest, covered for one hour
   
6. Lightly grease a crepe pan and cook the crepes, spreading thinly over the base of the pan using a moderate heat. 
   

For the coconut paste: 

1. In a small saucepan, mix the coconut, coconut sugar, salt and water. 
   
2. Bring to boil over moderate heat then simmer for 10 minutes or until you have a thick sticky past. Stir constantly.
   
3. Finish by adding the maple syrup and cool.
   

For the pineapple: 

1. Cut the pineapple into approximately 1cm slices.
   
2. Heat a grill plate or pan and brush with a little oil.
   
3. Sprinkle the slices with coconut sugar and grill for 2-4 minutes each side until caramelised and heated through. 
   

For the pineapple syrup: 

1. Blend the pineapple flesh in a blender until smooth and lump free.
   
2. Add to a saucepan with the sugar and bring to boil over moderate heat. 
   
3. Simmer for 5 minutes then add the lime juice to taste
   
4. Strain through sieve to remove any large lumps and set aside.
   
5. Stir before using (a little rum can be added if desired)
   

Toast the coconut flakes for a few minutes in a hot oven until golden and sprinkle with sea salt.

To serve: 

1. Fold each crepe into quarters.
   
2. Add a teaspoon of coconut paste into each of the formed pockets then stuff with halved grilled pineapple rings. 
   
3. Serve smothered in pineapple syrup, a dollop of coconut yoghurt and a sprinkle of toasted coconut. 
   

Tips: 

• Tinned pineapple rings can be substituted for fresh pineapple, try using the unsweetened variety to allow some control of the sweetness
  
• When using fresh pineapple, I like to keep the core in, but feel free to remove it. 
  
• If you don’t have a grill, heat the pineapple slices in a sauté pan with the sugar and a slosh of rum until warm and caramelised.