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Recipe Sweet Sri Lankan Coconut Pancakes

If you're not into coconut, then frankly, this dish is not for you. If you are drawn to the tropical aromas and sweet, nutty flavours of the humble coconut, and you also like crepes and sweet, chewy things ... this is a must-try.

You will need

Serves 2

For the filling:

  • 3/4 cup coconut milk
  • 1/4 cup water
  • 1 1/2 cups desiccated coconut
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 1/2 cup dried table grapes, or your favourite dried fruit!

For the Pancakes

  • 1 3/4 all-purpose flour
  • 1 tablespoon caster sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon turmeric (for colour!)
  • Pinch salt
  • 2 cups coconut milk
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla

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Directions

20 mins to prep

10 mins to cook

  1. Step 1

    For the filling: To a hot pan, add the coconut milk and water, stir to combine as you bring it to simmer. Then add desiccated coconut, brown sugar, cardamom, cinnamon, and salt; stir to combine everything. Cook until the mixture thickens, approx. 5 minutes. (The sugar will melt and the coconut will soak up all the liquid!)

  2. Step 2

    Take off the heat, add the dried grapes, and fold through. Leave to cool and dry out a bit, if you can.

  3. Step 3

    For the pancakes, whisk the first 5 (dry) ingredients together, then add the coconut milk, oil, and vanilla and whisk together to make a batter. It should be quite loose / runny -- this yields thinner pancakes!

  4. Step 4

    In a non-stick pan on high heat greased with a little plant-based butter, pour in a small ladle of batter and carefully tilt the pan in all directions until the batter reaches all the edges of the pan.

  5. Step 5

    Cook until bubbles form on the top side, about 30 seconds. Flip and cook for 15 seconds, then remove from the pan and lay on a tea towel with another tea towel on top. Repeat this, popping each crepe/ pancake in your tea towel, until all of your batter is used up.

  6. Step 6

    To serve, put a pancake on a dry surface, place about 2 tablespoons of coconut mixture onto it, and roll it up like a burrito, tucking in the edges as you go! Repeat with all your pancakes and mixture, then serve, perhaps sliced in half for visual effect.

  7. Step 7

    See if you can eat just one!

Recipe: Simon Toohey

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