with Tropical Fruit Sauce

Kim and Suong's Pancakes and Coconut Ice Cream

Prep time: 1 hour (+freezing)
Cook time: 45 mins
Serves: 4-6


Toasted shredded coconut, to decorate

Coconut Ice Cream

600ml coconut milk

Finely grated zest of 1 lime

½ tsp salt

6 egg yolks

100g caster sugar 

300ml can condensed milk (set aside 1 tbs for sauce)

Coconut Pancakes

150g self-raising flour

2 tbs caster sugar

250ml coconut milk

2 eggs, lightly beaten

50g shredded coconut, lightly toasted

Coconut oil, for cooking

Tropical Fruit Sauce

1 small banana, sliced with skin on

1 cup finely chopped fresh pineapple

2 tbs honey 

25g butter

1 cup finely chopped fresh papaya

Finely grated zest and juice of 1 lime


1. To make ice-cream, stir coconut milk, zest and salt in a saucepan over medium heat until hot. Remove from heat. Cool slightly. 

2. Whisk egg yolks and sugar until pale and creamy. Slowly add hot milk mixture, whisking continuously. 

3. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Whisk in condensed milk. Strain. Cool completely.  

4. Transfer to an ice cream machine and churn according to manufacturer’s instructions. 

5. To make pancakes, stir flour and sugar in a bowl to combine.

6. Whisk coconut milk and eggs in a jug to combine. Add to flour mixture and whisk until smooth. Stir in shredded coconut and refrigerate for 30 minutes. 

7. To make tropical fruit sauce, combine banana and pineapple in a bowl. Drizzle with honey. Stir to combine.  

8. Melt butter in a large non-stick frying pan over medium heat. 

9. Add banana and pineapple mixture, stirring, until lightly caramelised. Transfer to a blender. Add remaining ingredients. 

10. Blend until smooth. Add a little water or pineapple juice if you prefer a thinner sauce. Cool completely.

11. To cook pancakes, brush a medium non-stick frying pan with coconut oil and place over medium heat. 

12. Add two ¼ cups of batter to pan, ensuring they do not touch. Cook until bubbles appear on surface and edges are set. Flip and cook until golden brown and cooked through. Repeat to use all the batter. 

13. Serve pancakes and ice cream with tropical fruit sauce. Decorate with shredded coconut.


Using an ice cream maker ensure a smooth creamy result. However, if you don't have one you can pour the mixture into a shallow pan and freeze for two hours. Beat with an electric mixer, then return to pan and freeze again.