Pancakes with coconut milk recipe. Pancakes with coconut milk without eggs

Fragrant, thin pancakes in coconut milk - a recipe for real gourmets and lovers of exotic desserts. They are very tender, soft, you can serve them with pieces of fresh fruit, pineapple jam, orange sauce or liquid honey. This recipe for coconut pancakes will also come in handy during fasting - they are prepared without eggs, and coconut milk is a product of plant origin, natural and nutritious.

Ingredients:

• Coconut milk - 300-350 ml;
• wheat flour - 200 g;
• sugar - 2 tbsp. l;
• sea ​​salt - 1 pinch;
• vegetable oil - 1 tbsp. l;
• soda - 1/3 tsp + 0.5 tbsp. l. vinegar (or 0.5 tsp baking powder).

Cooking

We measure the right amount of salt and sugar. Usually, coconut milk pancakes are served with some sweet additives, so you can put quite a bit of sugar in the dough, just so that the pancakes brown when frying.

Sift flour into a bowl with sugar and salt. If you are making pancakes with baking powder, immediately mix it with flour and sift this mixture into a bowl.

Pour in coconut milk, stir to a homogeneous smooth dough without lumps. The density is about the same as for ordinary pancakes. If using canned or diluted powder, be sure to mix it before pouring into flour. Milk from fresh coconut after squeezing should be filtered through a fine strainer and immediately added to the dough. It is easy to prepare. First, pierce one of the eyes of the nut and pour the juice into a glass. Then saw the nut with a saw, open it and separate the white flesh from the brown rind. Rub the pieces of pulp on a fine grater. Pour into the chips 300 ml. water, squeeze. Strain and get natural coconut milk. You can use it at your discretion, and drink the juice.

It is not necessary to add soda or baking powder; without this additive, pancakes with coconut milk will be more tender. Soda will dry the dough a little, but so that there is no foreign aftertaste, it must be extinguished with vinegar. When the mixture stops bubbling, add to the batter.

We add vegetable oil purely symbolically, only so that you do not have to grease the pan. There is enough fat in the dough, lean pancakes in coconut milk without eggs will bake perfectly and turn over easily. After adding the oil, beat everything and let the dough brew for 10-15 minutes.

Next, we bake pancakes as usual: scoop up a small portion of the dough with a ladle, pour it into a hot pan. Scroll to make the layer thinner and put on medium heat. After 1.5-2 minutes, the bottom of the coconut pancake will brown.

Turn over with a spatula, fry the second side for half a minute, until golden spots. Pancakes will be thin, bake quickly and you need to monitor the fire so as not to overdry them in a short time.

We stack ready-made pancakes in coconut milk in a pile, cover so that the edges of them soften. Serve hot or warm, sprinkled with shavings, or supplement with pieces of fruit, fragrant jam, jam. Bon appetit!

There are a lot of pancake recipes. In Russia, they are cooked both thin in a hole and thick with yeast, from wheat, buckwheat or oatmeal, stuffed with cottage cheese or meat, or with baking. Further in the article, several recipes for pancakes with coconut milk are proposed. This tropical dessert is easy to make. It is enough to follow the sequence of actions described in the recipes.

Delicious and appetizing pancakes with coconut milk

When preparing these pancakes, the air in the kitchen will be filled with a pleasant tropical aroma. And how tender they taste! There will definitely not be indifferent people. In addition, cook pancakes on coconut milk just as simple as on a cow. For this you need:

1. On the eve of cooking, put the following ingredients of the dish: three eggs and coconut milk (500 ml) from the refrigerator on the table. All of them should be at room temperature.
2. Break the eggs into a deep container, add salt and sugar (40 g) and beat them with a whisk until smooth.
3. Pour in coconut milk in a thin stream and stir.
4. In several approaches, add sifted flour (300 g) and a spoonful of cornstarch.
5. Knead a liquid and homogeneous dough, add vegetable or melted butter (2 tablespoons) to it.

Cook pancakes in a well-heated pan for two minutes on one side and the other. Serve them with honey, condensed milk or jam.

Recipe for coconut rice flour pancakes

The ingredients for the next dessert are best bought in Asian countries, where products have a more suitable texture. Otherwise, the consistency of the dough may turn out to be too thick, and then you will have to add a little more milk, or vice versa, liquid, as a result of which you will need to add more rice flour. You need to focus on your taste.

In general, pancakes with coconut milk are tasty, soft, thin and with a hole:

1. First, 4 eggs need to be beaten into a foam with salt and sugar.
2. Add coconut milk (0.5 l) and rice flour (12 tablespoons) with baking powder (1 teaspoon). Mix the dough well so that there are no lumps.
3. Pour in 3 tbsp. l. liquid coconut oil, but you can use any other vegetable oil instead.
4. Leave the dough on the counter for 15 minutes to achieve the desired consistency.
5. Bake pancakes in a pan greased with butter (only for the first product) and stack them in a pile. It is recommended to serve with berry sweet and sour yogurt.

Pancakes without eggs in coconut milk

Pancakes prepared according to the following recipe have an amazing aroma of coconut and cinnamon. They are ideal as a base for sweet curd filling, chocolate topping or condensed milk.

On coconut milk, lean pancakes without adding eggs to the dough turn out to be no worse than products prepared according to a traditional recipe. They are done in the following way:

1. To wheat flour (100 g), sift salt, baking powder and cinnamon (0.5 tsp each), and also sugar (25 g).
2. Gradually, coconut milk (0.25 l) is poured into the dry mixture.
3. The dough is thoroughly kneaded with a whisk, after which sunflower oil (1 tablespoon) is added.
4. Before baking pancakes, the dough should rest for 15 minutes.
5. Grease the pan with oil and heat up.
6. A portion of the dough is poured onto a hot surface and spread over the surface.

From the amount of ingredients used, 8 pancakes are obtained.

Coconut pancakes with banana

Banana adds some zest to the next dessert. Such pancakes with coconut milk are quite sweet, so you can add quite a bit of sugar to the dough. Dessert is recommended to be served with ice cream or whipped cream.

The recipe for pancakes is as follows:

1. From two eggs, 50 g of sugar, 200 ml of coconut milk and 60 g of flour, knead the dough. Olive oil (4 tablespoons) is also added here.
2. A couple of bananas are peeled and cut into cubes.
3. Dough is poured into the pan, slices of bananas are laid out on top. As soon as one side is browned, the pancake is turned over to the other.

Ready pancakes are folded in half, cut into triangles and served.

Vegan Coconut Soda Pancakes

When preparing the next dessert, flaxseed flour is used. It makes the taste of products unusual, and the pancakes themselves with coconut milk can be classified as exotic.

1. In coconut milk (0.4 l), add salt, soda (1 tsp), sugar (40 g), flaxseed flour (3 tbsp.). Leave the kneaded mass on the table for 10 minutes so that the flour swells well.
2. Add 100 g flour and 80 ml carbonated water. Thanks to her, pancakes will turn out thin and with holes.
3. Leave the resulting dough on the table for another quarter of an hour.
4. Bake pancakes in a preheated and greased pan. Please note that the dough is quite thick, so, if necessary, it can be spread over the surface with a silicone brush.

Lush pancakes for breakfast with honey and coconut flakes

Fragrant and tender pancake pancakes are very easy to prepare. First you need to beat two eggs with honey (2 tablespoons), olive oil (3 tablespoons), coconut (30 g), rice (6 tablespoons) and flax flour (4 tablespoons). ) into a homogeneous mass. Then gradually add 0.4 l of coconut milk. Mix the dough and let it brew on the table for a few minutes.

Pour 100 ml of dough into a hot frying pan. Let it take shape on the surface on its own, as when baking pancakes or pancakes. When the pancake is browned, turn it over to the other side. Pour the finished pancakes with honey or any syrup.

April 18th, 2017 10:15 am

Original taken from 4uniqum in Thin pancakes, tropical. Recipe for pancakes with coconut milk and rice flour.

What Russian doesn't like pancakes?! Stuffed, thin and openwork, with sour cream or condensed milk, with salt, buckwheat, yeast, and someone with red or black caviar. Lots of recipes. It's good that we have Maslenitsa, when you can bake pancakes for a whole week and enjoy them with pleasure!

We don't cook pancakes often, but if we do, we do a lot. I make the dough, Danila is the main and only pancake baker. We suggest trying the recipe for thin pancakes that has been proven over the years, but in a new way, where coconut milk and butter, as well as rice flour are used instead of kefir, vegetable oil and wheat flour.

These pancakes in the hole - a successful test of the pen. They were prepared in Phuket (Tailnad) during Maslenitsa-2015. Russian products were not found in local supermarkets, and I did not want to break the tradition. They began to experiment. I remember that the coconut scent was in all the apartments. Ate with pleasure. I really liked their structure, softness, some springiness and lightness in the stomach after eating. Well, after that test, tropical pancakes became our favorites. The main thing is to eat them with the right yogurt.

12-15 pieces

500 ml full-fat coconut milk (tetrapack is best)
4 eggs,
1 tsp salt and baking powder,
4 tsp sugar (preferably cane)
3 tbsp liquid coconut oil
~12 tbsp with a hill of rice flour,
butter for greasing pancakes.

innings:
necessarily berry yogurt (sweet and sour).

Beat eggs with sugar and salt. Add coconut milk and oil. Mix well so that there are no flour lumps. Gradually add flour and baking powder. We look at the consistency of the test. It must be liquid.

Leave the dough at room temperature for 15 minutes. If the dough is liquid, add flour; if it's a bit tight, add some coconut milk.

Lubricate the pan with butter and bake pancakes (grease the pan only 1 time before baking the first pancake). To make the pancakes thin, openwork, into a hole, take a little dough with a ladle and pour it on the sides of the pan, slowly rotating the latter so that the dough is evenly distributed over the entire surface. (Do not pour out a ladle of dough in one fell swoop.) Put the pancakes in a pile, lightly smearing each with butter.

Serve with berry yogurt. It nicely sets off the taste of rice-coconut pancakes.

Try it! You will not regret. Watch the pancake making video at Instagram. I'm off to get some tropical pancake batter!

Adviсe:

1. Fatty coconut milk or cream, like rice flour, is better to buy in Asian countries. There, these products have the right consistency. However, in Russia, in the sushi products department, you can easily find coconut milk for Tom Yum soup in cans. Coconut taste is less intense, but still present. Rice flour is sold in large supermarkets throughout the country, as well as online grocery stores. It is denser than Asian, so you will need a little less of it than indicated in the recipe. Coconut oil in Russia is easy to find in online stores, it is even on Ozon.ru.


2. Butter can be substituted for coconut oil in the recipe.


3. In our family, 12-15 pancakes on 2 pancake pans are baked in just 20-30 minutes.


4. We did not like the taste of neutral yogurt without additives, as well as sour cream, honey with these tropical thin pancakes. We settled on berry yogurt, which gives sourness.
   __________________

Text: unique84.
Photo, prepared by: uniquem 80.

How to cook pancakes with coconut milk recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Pancakes with coconut milk

Fragrant, thin pancakes in coconut milk - a recipe for real gourmets and lovers of exotic desserts. They are very tender, soft, you can serve them with pieces of fresh fruit, pineapple jam, orange sauce or liquid honey. This recipe for coconut pancakes will also come in handy during fasting - they are prepared without eggs, and coconut milk is a product of plant origin, natural and nutritious.

• Coconut milk - 300-350 ml;
• wheat flour - 200 g;
• sugar - 2 tbsp. l;
• sea ​​salt - 1 pinch;
• vegetable oil - 1 tbsp. l;
• soda - 1/3 tsp + 0.5 tbsp. l. vinegar (or 0.5 tsp baking powder).

We measure the right amount of salt and sugar. Usually, coconut milk pancakes are served with some sweet additives, so you can put quite a bit of sugar in the dough, just so that the pancakes brown when frying.

Sift flour into a bowl with sugar and salt. If you are making pancakes with baking powder, immediately mix it with flour and sift this mixture into a bowl.

Pour in coconut milk, stir to a homogeneous smooth dough without lumps. The density is about the same as for ordinary pancakes. If using canned or diluted powder, be sure to mix it before pouring into flour. Milk from fresh coconut after squeezing should be filtered through a fine strainer and immediately added to the dough. It is easy to prepare. First, pierce one of the eyes of the nut and pour the juice into a glass. Then saw the nut with a saw, open it and separate the white flesh from the brown rind. Rub the pieces of pulp on a fine grater. Pour into the chips 300 ml. water, squeeze. Strain and get natural coconut milk. You can use it at your discretion, and drink the juice.

It is not necessary to add soda or baking powder; without this additive, pancakes with coconut milk will be more tender. Soda will dry the dough a little, but so that there is no foreign aftertaste, it must be extinguished with vinegar. When the mixture stops bubbling, add to the batter.

We add vegetable oil purely symbolically, only so that you do not have to grease the pan. There is enough fat in the dough, lean pancakes in coconut milk without eggs will bake perfectly and turn over easily. After adding the oil, beat everything and let the dough brew for 10-15 minutes.

Next, we bake pancakes as usual: scoop up a small portion of the dough with a ladle, pour it into a hot pan. Scroll to make the layer thinner and put on medium heat. After 1.5-2 minutes, the bottom of the coconut pancake will brown.

Turn over with a spatula, fry the second side for half a minute, until golden spots. Pancakes will be thin, bake quickly and you need to monitor the fire so as not to overdry them in a short time.

We stack ready-made pancakes in coconut milk in a pile, cover so that the edges of them soften. Serve hot or warm, sprinkled with shavings, or supplement with pieces of fruit, fragrant jam, jam. Bon appetit!

Pancakes with coconut milk

Hi all. You can please yourself and escape from the gray everyday life and cook pancakes with coconut milk. This pancake recipe is tropical because our pancake batter will be made from coconut milk. This is a very unusual option, if you are tired of all the possible classic pancakes with milk, kefir, water, maybe you should try making pancakes with coconut milk.

Pancakes with coconut milk

Pancakes with coconut milk

Such an unusual option for making pancakes will help you diversify your kitchen and please your loved ones. Also with the preparation of pancakes, you can learn how to prepare a topping of whipped cream and orange sauce. And now let's start cooking this coconut milk pancake recipe, and to know how to cook it correctly, you can watch the instructional video recipe.

We will need the following ingredients to prepare the dough and filling for pancakes, as well as orange sauce.

Pancake dough:

1. Chicken egg
2. Flour, 1/2 cup
3. Coconut, 1/2 cup
4. Water, 1/4 cup
5. Butter, melted, 1–2 tbsp
6. Sugar, 1 tsp
7. Salt, pinch

1. Heavy cream from 33%, 1/2 cup
2. Powdered sugar, 1 tbsp
3. Orange peel, 1/2 tsp

1. Orange juice, 1/2 cup
2. Corn starch, 1 tsp
3. Sugar, 2 tbsp
4. orange zest, pinch

We put the butter in a small metal bowl and heat it over a fire. It is possible to replace the butter with vegetable oil by putting one or two tablespoons. For the test, we take one egg at the rate that we will make five pancakes. Add one teaspoon of sugar. Mix it all with a whisk. Our pancakes will not turn out sweet, as we will have a sweet filling for pancakes and orange sauce.

For our recipe, we need half a glass of coconut milk and we will mix it with water. This is because coconut milk itself is so rich and fatty and has a very concentrated taste. Pour half a glass of coconut milk, also add 1/4 glass of water and do not forget to mix it all with a whisk, and possibly with a mixer. Add melted butter, through a sieve add half a glass of flour and a pinch of salt.

This coconut milk pancake recipe is very similar to many other pastry recipes. They are practically all the same and you can familiarize yourself with them on our website in the recipes section. Since practically everyone has the same ingredients and the same proportions.

In general, pancakes with coconut milk are very tender and always turn out light, almost white. They don't turn golden and brown like traditional classic pancakes. And most importantly, they have a very barely perceptible coconut flavor. Let the dough brew a little and proceed to the preparation of orange sauce.

Grab your favorite orange juice and let's get started. To do this, we need 1/2 cup of orange juice, the sauce itself is very simple to prepare. We will also make it in a small amount, based on the preparation of pancakes. Pour into a metal bowl.

We rub the orange zest through a fine grater, it is needed to improve the orange flavor. Put it in the juice and add a teaspoon of cornstarch. Corn starch is more neutral in taste than potato starch. Put a couple of tablespoons of sugar in orange juice.

All this is gently mixed so that our starch is distributed throughout the orange juice. Otherwise, it will then go in lumps, and if the starch went in lumps, then it can then be filtered through a sieve. We send the pan to the fire, we will need to bring it to a boil. Next, we should cook it over medium heat for 3-5 minutes, until the cream sauce thickens.

When the sauce boils, keep an eye on it. If the sauce does not thicken, then you can add more starch. The only thing you need to do is dilute it with more water. Then you can pour it in liquid form. When sucking becomes a little thicker, we pour it and set it to cool. Let's move on to baking pancakes.

We heat the pan on the fire and start baking on medium heat. Pour our dough into the pan and bake each side for about 15 - 20 seconds. As you should know, they don't turn golden, but it's easy to tell when they start to brown. As soon as the pancake itself moves in the pan, it can already be turned over.

Our pancakes are very soft, tender, and most importantly thin. This is due to the fact that the dough turned out to be quite liquid, but you can make it a little thicker. Now let our pancakes cool down, and we will start preparing the cream.

We will have whipped cream, the author of the lesson will use rustic 33% heavy cream. We need half a glass of cream, put them in a bowl, put a tablespoon of powdered sugar and rub orange zest through a grater to taste. You can grate half a teaspoon or less, or more to taste. We start whisking all this with a mixer.

Here the most important rule is not to overdo it and beat them, as it can turn out to be butter. As soon as we keep the form, we can safely put it in the refrigerator. We will need to cool the cream, and the pancakes should also cool completely.

Putting stuffing in pancakes

After the pancakes have cooled to room temperature, we fold it on the floors. Put a portion of whipped cream on half the pancake and close it. We get it in the form of a triangle, and on top we just pour our orange sauce and add coconut flakes. Well, now our pancakes are ready, now you can try. Thanks to the orange sauce, our pancakes turned out to be very bright.

We hope you enjoyed this pancake recipe with coconut milk, orange sauce and whipped cream. Share this recipe with your friends on social networks, leave comments. Bon appetit!

Pancakes with coconut milk

It may seem to someone that pancakes with coconut milk are an unattainable luxury. This is partly true, but it was so before, when we could only hear or read about such outlandish recipes in fashion magazines. Now everything has changed, much has become available, and now a jar of concentrated coconut milk can be bought at the store. Better yet, buy a coconut and make milk at home. First, it will be much cheaper. Secondly, you will have a natural product, without preservatives. And on top of that, you get a mountain of coconut flakes, also natural. Well, the housewives will find where to attach it: you can make sweets, bake a pie, add it to pancake dough or dough for pancakes, cook a spicy seasoning for curry and come up with many other delicious things.

See how to make coconut milk at home.
Well, today we will bake pancakes with coconut milk, you will like the recipe for its simplicity, and the result is delicious. The dough for them is prepared with the addition of baking powder, not very liquid, thicker than with ordinary milk. You need to add a minimum of oil, just so as not to lubricate the pan before each pancake.

Ingredients:
- coconut milk - 250 ml;
- flour - 1 incomplete glass;
- egg - 1 pc;
- sugar - 2 tbsp. l;
- coconut shavings - 1.5 tbsp. l;
- baking powder - 1 teaspoon with a small mound;
- salt - 1 pinch;
- vanilla sugar - 1 teaspoon;
- odorless vegetable oil - 1 tbsp. spoon;
- butter - about 50 gr. for greasing ready-made pancakes.

Beat the egg and two tablespoons of sugar with a hand whisk or mixer. Do not put more sugar, coconut flakes give their flavor and aroma, and the milk itself is slightly sweet. Too much sugar will make the dough heavier and overpower the taste of natural coconut.
Sift an incomplete glass of flour into the egg mixture, a little more than two-thirds of a glass.
Add shredded coconut. The recipe uses fresh shavings, obtained from the grated pulp of a fresh coconut. If you buy concentrated milk in a jar, then add dry confectionery chips to the dough, it is sold in bags of 40 grams (1.5-2 tablespoons is enough).
With a whisk, mix the contents, gradually moistening all the flour. Be sure to take the flour under the walls, if it does not separate well, collect it with a spoon and then beat the dough with a whisk.
It will turn out to be heterogeneous, thick. When all the flour is moistened and the chips are combined with the dough, add vanilla sugar and baking powder to it.
We mix. Pour in coconut milk. It is much thicker than ordinary cow's milk, fatty, with a pleasant coconut flavor. If the milk stands even for 15-20 minutes, it will stratify and be sure to whisk before pouring it into the dough. Shake canned milk in a jar vigorously for half a minute and only then open the jar. Or mix thoroughly already opened milk.
Stir the contents with a whisk until the mass is almost smooth (not counting the inclusions of coconut flakes). Add a spoonful of vegetable oil, beat. We leave to rest for 15 minutes. The dough for coconut pancakes should turn out with bubbles, there will be few of them (the baking powder will give the reaction). If the dough is completely smooth, then add a couple of pinches of baking powder, otherwise the pancakes will not bake well.
Lubricate the pan with oil, scoop up the dough with a ladle. Pour into the center or to the edge and twist the pan, in general - fry the pancakes as usual. They will not turn out to be completely thin, they will be medium in thickness.
See the recipe for thin pancakes.
When the bottom of the pancake is browned, turn it over, fry on the other side until golden spots. Be sure to grease with butter, otherwise the pancakes will be dryish.
We roll up warm pancakes with a roll or triangles, tubes and serve to the table. The originality of these pancakes is in an unusual sweetish aftertaste and subtle coconut aroma. They are unlike any other, so if you are looking for an unusual recipe, make coconut milk pancakes and serve them with cocoa or warm milk, a cup of aromatic tea. Bon appetit!

Pancakes with coconut milk. Recipe with step by step photos

Pancakes are my family's #1 breakfast dish. The child liked the custard pancakes because of the numerous holes, but he concluded that openwork pancakes are more interesting. Therefore, next time we will prepare custard-openwork pancakes.

I'll drag away, like a hamster, all the recipes to bookmarks. Some of them really got me interested. I would like to try pancakes made from buckwheat flour, but this is not for sale in our city. (And yet, here’s the bad luck, well, I can’t learn how to pour the dough in a pan in a perfectly even layer. Probably, this art needs to be studied for years.)

I like pancakes on kefir most of all, they turn out very tender. But somehow I tried to bake with yeast, but either the yeast was not successful, or I went too far with it, but I was haunted by the yeast smell in pancakes. Since then, I haven’t experimented any more, but I’m frying a proven recipe.

I have never made custard pancakes. But my family really like pancakes with yeast. I just rarely do them. This weekend I will definitely cook pancakes according to one of these recipes. Especially Shrovetide in the yard.

God, what a treat! I read the article just in time, because now is the eve of Shrovetide! To be honest, I have never made choux pastry for pancakes, although I bake all kinds of pancakes and pancakes quite often. I'll try it tomorrow, I'm salivating! I am sure that my family will definitely appreciate this yummy.

Pancakes with coconut milk

Chicken eggs have gained a lot of popularity in our lives, when the time for cooking has been reduced to a minimum. There is nothing easier than an omelette or scrambled eggs, which can be cooked in a few minutes, besides, thanks to the beneficial properties of chicken eggs, such breakfasts are considered nutritious and very satisfying - at least you can safely live until dinner without thinking about food.

Refined sugar has an absolutely white color, sometimes even giving off blue.

Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other cereals.

Olive oil is traditionally part of the Mediterranean diet, and populations in which olive oil is a common daily product are distinguished by longevity and excellent health.

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Beat eggs with sugar.

Add coconut milk, mix thoroughly.

Add flour, knead the dough.

Add coconut flakes, stir.

Add olive oil, mix thoroughly.

Very tasty with honey! Bon appetit.

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Many have tried pancakes on kefir, mineral water. The turn has come to taste unusually tender, delicious pancakes in coconut milk. This is an excellent breakfast - it is prepared quickly, nutritious (the classic recipe is 153 kcal per 100 g).

Ingredients

• coconut milk - 400 milliliters;
• chicken eggs - 2-3 pieces;
• boiling water - 200 milliliters;
• vegetable oil, butter - 2 tablespoons;
• flour - 400 grams;
• sugar - 3-4 tablespoons;
• salt - a pinch;
• coconut flakes - 3 tablespoons (more possible);
• baking powder (optional) 2 teaspoons.

You can sweeten it with mashed banana, which you can make yourself or take for baby food.

Cooking

Having collected all the ingredients at hand, we begin to cook:

1. Sift the flour into the first bowl. This will help us not only remove unnecessary inclusions, but also enrich it with air (pancakes with sifted flour are softer).
2. Add all bulk ingredients: salt, sugar, baking powder (if using).
3. In the second cup, dilute the milk with boiling water. Let it cool down a bit and gradually add the beaten eggs.
4. Carefully combine the contents of the two cups. Add oil (vegetable, butter) so as not to lubricate the pan each time. Mix better with a mixer. A regular whisk will work too.
5. The dough should turn out homogeneous, rather liquid (consistency of kefir). If it's too thick, don't be afraid to dilute it with warm water.
6. In conclusion, pour the coconut flakes into the dough. Mix thoroughly again.

Fry these pancakes like regular pancakes. The only feature is that before tying into a ladle, the dough must be mixed every time in order to evenly distribute the chips.

The dish is also called “Coconut Suns”, they always turn out very tasty, with creamy notes, beautiful, with a crispy crust around the edges. You can serve them as an independent dish. Even tastier with various fillings, syrups, jams, honey.

You can make changes to the recipe if you wish. If you remove the eggs from the ingredients, you will get no less tender, appetizing, but already lean pancakes.

We replace wheat flour with buckwheat, remove eggs and sugar, add a teaspoon of soda. We are already preparing buckwheat coconut vegetarian pancakes. By the same principle we make oatmeal pancakes.

nut treat

Already got an appetite, but your store doesn't sell coconut milk? No problem! Its easy to do it yourself. Exotic nuts are on the shelves of even modest supermarkets.

One coconut produces about 400 milliliters of milk (just the amount we need!) And 150 grams of shavings.

We choose the heaviest fruit, with some water inside (it gurgles a little when shaking). The eyes at the base should be intact, without mold.

We open coconut at home. It is better to ask your husband or son about it. But, in principle, a woman can also do this job.

With a screwdriver or a knife, we make a hole in one of the eyes, drain the liquid. Physical strength, a large knife or a small hatchet will be required when dividing a nut into two parts. This is the hardest part.

Further everything is simple. Separate the pulp from the brown crust. The milk will be perfectly white. We crush it in any convenient way. Pour boiling water over the shavings. The water should just cover it a little. We are waiting 30 minutes. Using gauze or a towel, wring out until dry. The resulting liquid is natural fresh coconut milk. The remaining mass is shavings. You can put it in pancakes right away. If you are going to store - dry in the oven.

With this simple recipe, you can please your family and friends with an unusual and extremely tasty dish. It's almost impossible to screw it up. Coconut contains many vitamins, minerals, fiber. Therefore, there will be more benefits from such pancakes than from classic ones.