Coconut Cream Pancakes: A Tropical Twist on a Breakfast Favorite

Short description

Coconut Cream Pancakes are a fluffy, flavorful breakfast dish made with coconut milk and shredded coconut, delivering a delightful tropical taste. These pancakes are perfect for weekends, brunch gatherings, or anyone craving a unique spin on a morning classic.

Why You’ll Love This Recipe

• Rich, tropical flavor thanks to coconut milk and shredded coconut
• Light, fluffy texture that’s easy to achieve at home
• Quick to make with basic ingredients
• Versatile—top with syrup, fruits, or even a dollop of whipped cream
• Kid-friendly and ideal for entertaining

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Large eggs
• Coconut milk
• Sweetened shredded coconut
• Vanilla extract
• Butter or oil (for cooking)

Directions

1. In a large bowl, mix flour, baking powder, salt, and sugar.
2. In another bowl, whisk eggs, coconut milk, and vanilla extract.
3. Combine wet and dry ingredients until just mixed. Fold in shredded coconut.
4. Heat a lightly greased skillet over medium heat.
5. Pour ¼ cup batter per pancake and cook until bubbles form. Flip and cook until golden.
6. Serve warm with syrup, fruit, or extra coconut flakes.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add crushed pineapple for a pina colada flavor
• Use almond flour for a gluten-free version
• Top with coconut whipped cream for added indulgence
• Mix in mini chocolate chips for a dessert-like twist

Storage/reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster, oven, or microwave. For longer storage, freeze with parchment between layers and reheat from frozen.

FAQs

How do I make these pancakes dairy-free?

Use a dairy-free butter alternative or oil for cooking, and ensure your coconut milk is unsweetened and full-fat.

Can I use coconut flour?

Coconut flour is highly absorbent and not a direct substitute. You’ll need to adjust liquids and eggs accordingly.

Are these pancakes sweet?

They are mildly sweet. You can increase the sugar if you prefer a sweeter pancake.

Can I use desiccated coconut instead of shredded?

Yes, but it will result in a slightly different texture. Shredded coconut offers more chew.

What toppings go well with coconut pancakes?

Fresh fruit (like mango or pineapple), maple syrup, whipped cream, or toasted coconut flakes work well.

Can I make the batter ahead of time?

It’s best used fresh, but you can refrigerate it for a few hours. Stir before cooking.

How do I make them fluffier?

Do not overmix the batter, and allow it to rest for 5–10 minutes before cooking.

Can I use canned coconut milk?

Yes, canned full-fat coconut milk adds a richer flavor and texture.

Do they taste strongly of coconut?

They have a noticeable but balanced coconut flavor. If you’re a fan of coconut, you’ll enjoy it.

Can I make mini pancakes?

Absolutely. Use 1 tablespoon of batter per pancake and cook for less time.

Conclusion

Coconut Cream Pancakes are a flavorful, fluffy alternative to traditional pancakes, bringing a hint of the tropics to your breakfast table. Easy to prepare and endlessly customizable, this recipe is a must-try for any pancake lover.

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