Strawberry and coconut pancakes

Strawberry and coconut are a marriage made in heaven - you can make your own pancakes for this recipe or just buy them - we won't tell!
Ingredients
Serves: 8
  • 405g can Carnation Condensed Milk Light
  • 150ml water
  • 2 large egg yolks
  • 15g cornflour, sifted
  • 20g desiccated coconut, toasted
  • finely grated zest of an orange
  • 8 prepared pancakes (French crêpes)
  • 225g strawberries, hulled and chopped
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins PT15M

    Cook time
    15 mins PT15M

Each serving typically contains

  • Energy 1678kJ 398kcal 20%
  • Fat 10.7g 15%
  • Saturates 4.9g 25%
  • Sugars 45.3g 50%
  • Salt 0.74g 12%

of an adult's Reference Intake (RI)*
Energy per 100g: 896kJ/213kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 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.
  2. In a large mixing bowl, whisk the eggs until frothy, then sieve in the cornflour and whisk until you have a smooth cream.
  3. Pour the hot milk slowly, onto the egg yolks, whisking continuously. Return the mixture to the saucepan and cook, stirring well, over a low heat for 5–8 minutes until thickened. Remove from the heat.
  4. Gently heat the coconut in a dry frying pan, stirring occasionally, until toasted to a golden brown; only takes a minute.
  5. Stir the orange zest and two thirds of the coconut into the pastry cream. Pour the thickened cream into a clean bowl and place a layer of cling film over the surface to prevent a skin forming. Leave to cool and chill the mixture well.
  6. 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 and the remaining toasted coconut.

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