1 15 oz. can coconut milk
¾ cup brown sugar
1 cup flaked coconut
6 whole eggs
3 large ripe bananas, sliced and not too ripe
3 tsp. corn starch
Fresh blue berries, for garnish
Basic Pudding Preparation
Place the coconut milk, brown sugar, and flaked coconut into a small sauce pan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and place in a blender or food processor and puree. Pour into a small serving piece and prepare the pancakes.
Now, place the sliced bananas, eggs, and corn starch into a clean blender or food processor and pulse until creamy and batter like. Heat a large saute’ pan or griddle over medium heat. It is important not to overheat the cooking surface. It should be hot enough to cook, but not hot enough to burn! Lightly spray the cooking surface and pour about ¼ cup of the batter on to the hot surface. Allow to cook about three minutes, or until the surface begins to bubble. Turn the pancake over and cook an additional two minutes. Remove the pancake to a serving platter and repeat the procedure until all of the batter is used.
Place three pancakes on a serving plate and drizzle with the warm coconut syrup. Garnish with the blueberries and serve immediately.
Prep time:15 minutes
Cook time:20 minutes: syrup, 5 minutes: pancakes
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