Take Stock App

Coconut Pancakes with compressed Pineapple, Malibu Syrup & Coconut Ice Cream

Lee Coates, head chef at The Walton Hotel, Nottingham
Serves: Makes 20 small pancakes, serves 4
Download PDF

Ingredients

  • Plain flour 200g
  • Caster sugar 100g
  • Coconut milk 200g
  • Eggs 2
  • Malibu splash
  • Desiccated coconut to garnish (optional)
  • Sugar 50g
  • Water 50g
  • Malibu 35ml
  • Star anise 1
  • Pineapple 1
  • Lemon balm to garnish

Method

  1. Mix together the flour, caster sugar, coconut milk, eggs and splash of Malibu to form a batter
  2. Slice half of the pineapple and compress it in a vac pack until translucent
  3. Place the sugar, water, Malibu (35ml) and star anise in a small pan and heat to dissolve the sugar and reduce until nice and sticky, trying not to stir as this will cause the sugars to crystallise
  4. Cook the pancakes to your liking and thinly slice the compressed pineapple
  5. Stack five pancakes with layers of compressed pineapple in between. Grill the remaining pineapple with some lemon balm and add next to pancakes. Pour the syrup over and sprinkle some dessicated coconut. Serve with a good dollop of coconut ice cream, and finish with dessicated coconu
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine