Coconut and palm sugar pancake rolls with banana and pineapple

Coconut and palm sugar pancake rolls with banana and pineapple

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

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