Coconut and palm sugar pancake rolls with banana and pineapple

Coconut and palm sugar pancake rolls with banana and pineapple

ServesServes Makes 8 - 10 pancakes enough for 4 - 6


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


  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. a 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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