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Tuna And Brown Rice Poke - Coconut-Poached Chicken Salad With Sweet Chilli Relish - Coconut Pancakes With Caramelised Pineapple - Malasadas (part 2)

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Coconut Pancakes With Caramelised Pineapple

·         Serves 4

Ingredient

·         1 1/ 3 cups (200g) plain flour

·         3 tsp baking powder

·         2 tbs caster sugar

·         2 eggs, lightly beaten

·         270 ml can coconut milk

·         Toasted coconut flakes, to serve

·         Caramelised pineapple

·         80g unsalted butter, plus extra to grease

·         1/2 pineapple, peeled, cut into thin rounds

·         1/ 3 cup (80g) brown sugar

·         Finely grated zest and juice of 1 lime.

Pineapple, peeled, cut into thin rounds
Pineapple, peeled, cut into thin rounds

 Recipe

1.    For the caramelized pineapple, melt the butter in a large frypan over medium heat. Add the pineapple rounds and sprinkle with the sugar. Cook for 2 minutes, then  turn over, reduce the heat to medium - low and cook for a further 2 minutes or until  beginning to caramelise. Turn once more and add the lime juice. Remove pan from heat and set aside to cool.

2.    To make the pan cakes, combine the flour, baking powder and sugar in a large  bowl. Add the egg, then add the coconut milk, a little at a time, stirring constantly until smooth and combined.

3.    Heat a large non-stick fry pan over medium heat and grease with butter. Using 2 tbs batter for each pan cake, add batter to the pan, in batches, and cook for 2-3 minutes until bubbles appear on the surface. Flip and cook for a further 2 minutes or until golden and cooked  through. Keep warm.

4.    Serve pancakes with the caramelized pineapple and a drizzle of the caramel sauce from the pan. Garnish with lime zest and coconut flakes.


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