I’ve got a lovely bunch of coconuts – big ones, small ones, some as big as your head.

Ingredients:

Serves 3-4

  • 1 cup wholemeal, self-raising flour
  • 1 cup coconut milk (strained through a sieve to remove any lumps)
  • 2 large eggs
  • Pinch of salt
  • Knob of butter
  • 1 tsp vanilla extract
  • Fresh strawberries
  • Fresh mint
  • Desiccated coconut
  • Coconut yogurt (I used Muller Greek Coconut with Vanilla)
  • Honey

In a large bowl, beat the flour, milk, eggs, salt and vanilla extract until the mixture is fully blended and bubbly. Heat a little butter in a frying pan, pour in a ladle of batter, and fry the pancakes until the mixture is finished. Keep them warm on a plate in oven on low heat.

Chop the strawberries into small pieces, removing the stalk, and place in a bowl. Add a few sprigs of torn fresh mint, and the coconut yogurt, then mix briefly.

Spoon the mixture over the pancakes. Drizzle with a little honey, sprinkle on some desiccated coconut, and serve with a few full strawberries on the side.

 

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