Ingredients
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. kosher salt
1 tbsp. granulated sugar
1 c. coconut milk
1 large egg
2 tbsp. coconut rum
7 tbsp. water
2/3 c. crushed pineapple, drained
1/2 c. coconut flakes
1 c. powdered sugar
2 tbsp. coconut milk
1 tsp. pineapple juice
Preparation
Step 1Make the pancakes: Mix flour, baking powder, salt and sugar in a large mixing bowl, forming a well in the center. Add in milk, egg, rum, and stirring to combine. Fold in crushed pineapple.Step 2Place a sauté pan over medium heat. Pour 1/3 cup pancake batter onto the warmed pan, forming a circle with an even distribution of batter. Once bubbles start to form in the batter and a lip forms around the edge, flip pancake. Repeat until you’ve used up all of the batter.Step 3Toast the coconut: Spread out coconut in a medium-sized skillet over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside.Step 4Make the glaze: Whisk together sugar, milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.
