Have you tried the popular Thai sweet rice mango dessert called Khao Niaow Ma Muang? The sticky rice is steamed and paired with a very ripe mango, along with some sweet coconut sauce. I saw this detailed and beautifully photographed recipe from She Simmers and followed the instructions ever so carefully.
Unfortunately, the dessert was not sweet enough Not wanting to waste coconut milk, I placed a lid on it and went to bed.
The very next morning, I mixed coconut milk, flour, vanilla, eggs and dry coconut flakes for pancakes. The coconut milk had enough fat, allowing me to omit butter altogether. The end result? Moist and fluffy pancakes with hints of coconut, topped with Nutella. This would have been the perfect sweet/savory combination with some thick cut bacon on the side!
Looks like I’ve found my go to pancake recipe! It’s a great twist on an old classic. I’m so glad I was able to redeem a messed up recipe!
Recipe: Fluffy Coconut Pancakes
Makes 12 pancakes
I used coconut oil to pan fry these, as it has a high smoking point. It also adds a hint of coconut flavor and produces better results than other kinds of oil.
1 cup of white flour
1 tablespoon of brown sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
2 medium eggs
1/2 cup of whole milk
1/2 can of coconut milk (about 7 oz.)
1 teaspoon of vanilla extract
2 teaspoons of dehydrated coconut (more for garnish)
1 tablespoon of coconut oil (optional)
1. Mix together flour, sugar, baking powder and salt to a bowl. Create a well in the middle. Add coconut milk, whole milk, vanilla and coconut flakes.
2. Heat up a small pan over high heat. Using a ladle, add about 2/3 of a scoop of batter to the pan. Lower heat and cook until bubbles form, about 2 minutes. Bubbles mean that the pancake is ready to be turned over.
3. Cook for another minute on second side, or until golden. Repeat with remaining batter, adding more oil to the pan each time.
4. Serve with a sprinkle of coconut flakes and Nutella on top.