Blackcurrant tray bake and bilberry ice cream from a local farm shop.

I've eaten coconut pancakes before but those were wafer-thin and didn't taste much of coconut at all. Quite unlike what I was expecting. When I think of coconut, I think creamy, nutty, milky, gooey, soft, fatty. And loads of coconut flavour!
As you can see from these pretty lilacs, summer has come and gone since I started playing around with this recipe.
But the end result is seriously good.




Fluffy coconut pancakes

100g ground coconut (desiccated coconut ground to a fine powder)
150g flour
2 tsp baking powder
80g sugar
4 eggs, separated
500ml coconut cream


Whisk egg yolks until pale and creamy. Add coconut cream and ground coconut. Stir until smooth.
Sift in the flour and baking powder. Mix. Make sure there are no lumps.
Whisk egg whites to soft peaks with sugar and a bit of salt. Fold into the batter.
Fry spoonfuls of batter in butter until golden on both sides.

Serve with tropical fruit and a mixture of whipped cream + coconut cream or seasonal berries, honey and yogurt. Or eat plain, with just milk.