I’m so excited to share this recipe with you! I have a penchant for pancake recipes that call for seasonal ingredients (proof: pumpkin pancakes), so I couldn’t wait to try this recipe for coconut pancakes by À La Graham. While I used fresh coconut water for these pancakes, I have found that they are just as good with canned coconut milk, so you can make them all year long! As anticipated, coconut pancakes are positively delectable: light, fluffy and moist with a delicate hint of coconut. They are perfect with fresh fruit, like pomegranate and kiwi, on a lazy winter weekend.
Notes on coconuts Did you know that coconuts are in season in December and January? Since coconuts are easy to come by this time of year, I used fresh coconut water for this recipe. Keep in mind that you can also use canned coconut milk, which is available year-round! At the grocery store, I selected a heavy coconut that sloshed around when I shook it. I opened the coconut using rather rudimentary means at home. I cleaned a Phillips screwdriver and hammered (yes, hammered) the screwdriver into the eye of the fruit. I poured the coconut milk into a measuring cup. Conveniently, the coconut milk measured exactly one cup, which is what I needed for the recipe. Success! Later on, I cracked open the coconut by banging it on concrete. I found other techniques for cracking open a coconut, like this one that requires a butcher knife. I didn’t want to risk losing a hand (how would I eat my pancakes without a hand?) so I took the easier route. Just bang the coconut on the ground, monkey style. Lastly, Tonya’s recipe called for sweetened coconut flakes, but I genuinely prefer the taste of unsweetened coconut. It’s light and refreshing, without the cloying artificial taste and sticky texture of sweetened coconut. I found unsweetened coconut at a local gourmet food store. Trust me, it’s worth an extra trip!
