Coconut pancakes with chocolate sauce

150g (5oz) plain flour
4tbsp caster sugar
Pinch of salt
2 large eggs, beaten
250ml (9fl oz) coconut milk
2tbsp melted butter
2-3 drops vanilla extract
Toasted desiccated coconut, to sprinkle
Chocolate sauce and vanilla ice cream, to serve

A thick drizzle of dark chocolate sauce and exotic coconut makes this pancake recipe rich and irresistible.

In short	Preparation time: 5 mins Cooking time: 40 mins Total time: 45 mins Serves: 4 people Course: Desserts
Nutrition (per portion)	405 calories 21g fat (14g saturates)

Method

1. Sift the flour, sugar and salt into a bowl. Mix in the egg, coconut milk, melted butter and vanilla. Whisk until smooth.

2. Heat a lightly greased 15cm (6in) frying pan over a high heat and pour in enough batter to coat the bottom of the pan. Cook for 1-2 minutes, until lightly browned, then flip over and cook for 1-2 minutes. Remove, fold into quarters and keep warm while you cook the remaining pancakes.

3. Serve the pancakes on warmed plates with a scoop of ice cream. Sprinkle over the coconut and drizzle with chocolate sauce

Photographs Peter Cassidy; food and recipes Sunil Vijayakar

What are tags?

chocolate | coconut milk | desserts | eggs | SHE

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