Dessert/ Dolci/ Ricette/ Tea Time/Colazione e Merenda

Pancakes with creamy coconut filling and vegan chocolate sauce

This is what it looks like out the window:


This is what it looks like inside:


I think I’ll stay in today, thank you!

Coconut does look like snow after all, doesn’t it? And it’s much yummier too and needless to say, it’s heavenly with chocolate flavour. So, this is the ultimate winter treat, pancakes with creamy coconut filling and light chocolate sauce. How did it all begin, well, I tried once to make coconut sweets from the Indian Food Made Easy book. They were meant to be irresistible little coconut balls. I followed the recipe 1:1 but reducing the sugar content. Still, I found they were still too sweet for my taste (what happened to my taste buds???). So I covered them in cocoa powder. Yummy, yes but there was something missing. In the same cooking session I happened to make pancakes too but didn’t have a filling yet for them.  Here’s the master plan: I chucked a couple of the coconut balls in a pancake, squished them a bit et voilà: I would say that’s what one eats in heaven!

Here’s the more refined version, with even less sugar and with a light chocolate sauce, recipe from foodiebaker. Ready for a pancake party? I am 😀



2 eggs

300 ml milk

150 gr spelt flour

a pinch of salt

Mix the eggs with milk and add the flour and salt. Stir until you get a smooth and lump-free consistency. Let the mixture rest in the fridge for half an hour. Heat up a non-stick pan with some oil or butter to cover its surface, once it’s hot pour whichever greasy substance you went for into the crepe mixture and stir. Like this you don’t have to grease the pan every time you cook a new crepe. Pour just enough mixture using a ladle in the pan to cover the whole surface, tilt the pan if necessary. Flip it once the bottom is light brown and cook the other side. Repeat the process until you run out of mixture.


65 gr desiccated coconut

125 ml milk

25 gr sugar

1 tbsp sunflower oil

Put the coconut, milk and sugar in a heavy-based pot and cook over a low heat making sure you stir often until the coconut has absorbed the milk (about 20 minutes). Add the butter and stir in until it’s melted. You should have a thick creamy filling, cook a bit more if it looks too liquid.

Cocoa sauce – recipe from

30 gr cocoa powder

55 gr caster sugar

100 gr water

10 gr sunflower oil

Mix the cocoa powder, caster sugar and water in a small pot. Bring it to a boil over medium-high heat, whisking constantly to dissolve the sugar and cocoa powder. Remove the pot from heat and stir in the sunflower oil.

Time to assemble!

Cover the whole surface of each pancake with the coconut filling (a good tablespoon per pancake). Fold it and serve with the warm chocolate sauce – pure bliss! If you have leftover chocolate sauce, no worries, it keeps in the fridge for a few days!


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