406 kcal
12 min.
Coconut pancakes with raspberry mousse

Recipe for Coconut pancakes with raspberry mousse

x portion

NaN g

406 kcal

x g

1 kcal

405.8
Calories
12.4g
Prot.
15.2g
Fat
56.8g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Coconut milk0.5× cup (115 ml)
  • Raspberries1.5× handful (75 g)
  • Eggs chicken1× portion (60 g)
  • Wheat flour, white, plain2× tablespoon (30 g)
  • Honey1× tablespoon (25 g)
  • Coconut shreds1× tablespoon (6 g)
  • Oil1× teaspoon (5 g)
  • Sugar, icing0.5× tablespoon (5 g)
  • Baking powder0.5× teaspoon (2 g)

How to make Coconut pancakes with raspberry mousse

  1. 1. Gently heat the coconut milk until the solid part becomes liquid.

  2. 2. Pour the heated milk into a bowl, add the egg and coconut flakes. Mix everything together for 2 minutes.

  3. 3. Add the flour, icing sugar and baking powder. Mix everything together.

  4. 4. Add small portions of dough into a heated pan with oil. Fry the pancakes on both sides until golden.

  5. 5. Prepare the mousse: blend the raspberries and honey.

  6. 6. Serve the pancakes with the raspberry mousse.

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