This recipe is a revelation, it has all the classic flavours of a Pina Colada, creamy coconut, sweet pineapple, rum, lime and mint. It’s a summer holiday in mouthful.
You can omit the Rum from the caramelised pineapple, but I have to say its tasty addition.
1 cup plain flour
1 tbsp. baking powder
3 tbsp. desiccated coconut
Pinch of salt
1 cup coconut milk (from the chiller cabinet not from a tin) or any plant milk
1 tsp vanilla extract
1 tbsp. apple cider vinegar
Caramelised Rum Pineapple
1 tbsp. coconut oil or other light oil
2 cups fresh pineapple chunks
6 tbsp. coconut sugar
½ cup Caribbean dark rum
Zest of lime and wedges
Fresh coconut coarsely grated, or coconut chips
Combine the wet ingredients into a bowl, and combine the dry in another. Add the wet to the dry and gentle combine. Do not over whisk. Set aside.
Heat a frying pan and add the oil, once the pan is hot add the pineapple and cook for a few minutes until the juices start to release and the pineapple starts to char.
Add the coconut sugar and stir to combine, the sugar will coat the pineapple and start go sticky. Don’t have the pan on too high otherwise the sugar will burn. You want to create a nice sticky sauce.
Add the rum to the hot sticky pineapple and let the alcohol burn off and rum bubble and reduce.
Once you’re happy with the car misled pineapple, turn the heat to very low or set aside whilst you make the pancakes.
Heat a pan to high and add 2 tsp coconut oil or other light oil, when the pan is hot and dollops of pancake batter. 3 pancakes at a time.
When the edges start to dry and the bubbles have appeared in the centre flip the pancakes and cook for another minute or so on the other side.
When the pancakes are ready layer them onto of each h other on a plate and add a dollop of coconut yogurt, some pineapple chunks, grated lime zest, fresh chopped mint and coarsely grated fresh coconut.
Finish with a drizzle of the caramel rum sauce.