Coconut and palm sugar pancake rolls with banana and pineapple
Serves Makes 8 - 10 pancakes enough for 4 - 6
Serves Makes 8 - 10 pancakes enough for 4 - 6Ingredients
- 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
Method
pineappleNotes
- To make the pancakes, put the flour into a bowl
- In a separate bowl combine the egg, salt and coconut milk and mix together
- Pour the egg mixture into the flour, whisking to a smooth batter
- Add the water to thin the batter to a pouring consistency
- Strain the batter through a fine sieve and let stand for several hours before use
- Place a teflon pan over a medium heat and add a little butter
- Pour in a thin stream of batter, swirling to cover the pan
- Cook the pancake for 1-2 minutes, until the batter is set, and then turn the pancake out of the pan onto a plate
- Continue until all the batter is used
- 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
- Remove the saucepan from the heat and pass the syrup through a fine sieve
- Place the coconut in a bowl; add half the syrup and coconut milk and mix to combine
- To fill the pancakes, place a sausage
