Coconut and Pineapple-Stuffed Pancakes
What is there not to love about a coconut pancake made with coconut milk and fresh pineapple? It's like a breakfast pina colada! For dessert, put a scoop of banana-rum ice cream on top and a little caramel sauce drizzle... It's a great brunch centerpiece, because it's not hard to make, but when people cut into that roasted pineapple slice... Oh my my! Big happiness! Dust with powdered sugar, if you like.
Recipe Summary
Ingredients
Directions
Cook's Notes:
If you want to go fancy, you can add some slices of banana and chopped macadamia nuts on top. These are filling, so 1 is a serving. You can also make the coconut pancakes and omit the pineapple.
The recipe uses the coco rallado (finely grated coconut in heavy syrup) both as the sweetener and an excellent fiber source. Dried coconut will not work. The grating is wrong and makes the pancakes stringy.