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