Coconut pancakes with fried pineapple in rum sauce

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Start your day with the Caribbean flavors of these coconut pancakes with fried pineapple in a brown sugar, cinnamon and rum sauce. With the classic combination of pineapple and coconut you make every breakfast and brunch special. No alcohol? No problem! In that case, replace the rum with a little water.

This recipe makes 2 portions of pancakes. Do you need more or less? Then you can easily halve or double the recipe.

Ingredients:

for the coconut pancakes

75 gr grated coconut (dry)
75 gr self-raising flour
a pinch of salt
50 gr granulated sugar
1 packet of vanilla-flavored sugar
2 eggs
about (!) 100 ml coconut milk
sunflower oil, for frying

for the fried pineapple

50 gr dark brown sugar
50 ml of white rum
a pinch of cinnamon
100 g pineapple, diced (preferably fresh, otherwise canned)
a knob of butter, for frying

Preparation coconut pancakes with pineapple

Toast the grated coconut in a dry pan until the coconut turns light brown. Then put it in a bowl and mix it with the flour, salt, vanilla sugar and sugar. Stir this all together well.

Now add the eggs and half of the coconut milk and see how thick the batter is. If it's about as thick as custard, it's done. Is your batter too thick? Then add some extra coconut milk until it has the right consistency.

Now put a teaspoon of sunflower oil at a time in a frying pan that you have heated over medium heat. You always scoop a large spoonful of batter into this. When bubbles appear on the batter, you can turn the coconut pancake. Bake the coconut pancakes for about 3-4 minutes until done and golden and set them aside.

Now cut the pineapple into pieces and heat the butter in a frying pan. Add the pineapple pieces and fry them for about 2 minutes, until they are soft. Then add the brown sugar and cinnamon and fry until the sugar has melted. Finally, add the rum and then turn off the heat.

Spoon the pineapple with the sauce over the coconut pancakes and serve immediately. Enjoy your dinner!