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Strawberry and coconut pancakes

Method

Make a pastry cream: place the condensed milk and water in a saucepan, mix well and bring to the boil, stirring continuously. Remove from the heat.
Whisk the egg yolks until pale and fluffy. Add the sieved flour and mix well.
Pour the hot milk onto the egg yolks, whisking continuously. Return the mixture to the saucepan and cook, stirring, over a low heat for 5–8 minutes until thickened. Remove from the heat.
Gently heat the coconut in a dry frying pan, stirring occasionally, until toasted to a golden brown. Stir the orange zest and two thirds of the coconut into the pastry cream. Cover with cling film and allow to cool.
Place a few strawberries onto each pancake and spoon over some coconut pastry cream. Fold up the base of the pancake by a quarter, then roll up to form a cone. Repeat with all the pancakes and filling, reserving some strawberries. Serve either cold or warm with some more strawberries, the remaining toasted coconut ... and vanilla ice cream.

A typical serving contains

of an adult's guideline daily amount*

* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.

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