Coconut Pancakes with Mango and Passion Fruit Curd

Tropical pancakes filled with homemade mango and passion fruit curd, served with fresh pineapple, mint, and powdered sugar.

Vegetarian Dessert Pancakes Mango Coconut Tropical

Estimated Nutrition

Calories

526.3

kcal / serving

4210.5 kcal total

Carbs

36.1g

per serving

288.6 g total

Fat

39.5g

per serving

315.8 g total

Protein

6.8g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

120

Caster Sugar

tbsp

Icing Sugar

for dusting

Dairy

piece

Egg

medium free-range

350

Milk

full-fat

piece

Butter

for frying

piece

Egg Yolk

large free-range

250

Unsalted Butter

small pieces

Fruits

110

Passionfruit Juice

piece

Pineapple

fresh, thinly sliced

GrainsCereals

125

Plain Flour

Liquids

160

Mango Juice

NutsSeeds

pinch

Salt

tbsp

Desiccated Coconut

toasted

bunch

Mint

fresh, leaves picked

Method

Cook ladled batter in a buttered non-stick pan until golden-brown on both sides.

Whisk flour, sugar, salt, and eggs together in a bowl.

Gradually stir in milk and toasted coconut then rest the batter.

Whisk in butter pieces then cover and cool the fruit curd.

Whisk eggs, sugar, and juices in a saucepan over medium heat until thickened.

Spread curd on pancakes, roll into cigars, and serve with pineapple, mint, and icing sugar.