COCONUT PANCAKES WITH MANGO AND PASSION FRUIT CURD
Ingredients
- 125g/4½ plain flour
- 15g/½oz caster sugar
- pinch of salt
- 4 medium free-range eggs
- 350ml/12fl oz full-fat milk
- 2 tbsp desiccated coconut
- toasted
- butter
- for frying
- 8 large free-range egg yolks
- 120g/4½oz caster sugar
- 160ml/5½fl oz mango juice
- 110ml/3½fl oz passion fruit juice
- 250g/9oz unsalted butter
- fresh pineapple
- thinly sliced
- fresh mint
- leaves picked
- dusting of icing sugar
Directions
- For the pancakes
- combine the flour
- sugar and salt together
- then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps
- then stir in the toasted coconut. Leave to rest while you make the curd.
- To make the curd
- whisk the eggs
- sugar
- mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter
- cut into small pieces. Cover and leave to cool.
- To cook the pancakes
- add a smear of melted butter to a non-stick pan and ladle in some batter
- swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
- To assemble
- spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple
- mint leaves and a dusting of icing sugar.
