Coconut pancakes with mango and passion fruit curd.

By Michel Roux Jr.
Ingredients
For the pancakes
125g/4½ plain flour
15g/½oz caster sugar
pinch of salt
4 medium free-range eggs
350ml/12fl oz full-fat milk
2 tbsp desiccated coconut, toasted
butter, for frying
For the curd
8 large free-range egg yolks
120g/4½oz caster sugar
160ml/5½fl oz mango juice
110ml/3½fl oz passion fruit juice
250g/9oz unsalted butter
To serve
fresh pineapple, thinly sliced
fresh mint, leaves picked
dusting of icing sugar
Preparation method
- For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.
- To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
- To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
- To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar.