Ingredients

Serves 2-4

For the pancakes:
150gr self raising flour
1 pinch baking powder
50gr desiccated coconut
3 tablespoons grated palm sugar
250ml coconut milk
2 eggs
25ml vegetable oil
Enough vegetable oil to cook

For the sauce:
400 ml coconut cream
400gr grated palm sugar
2 ripe bananas, peeled and sliced

Method

In a bowl mix together with a whisk the eggs, coconut milk and the desiccated coconut. Add the flour, palm sugar, baking powder and the vegetable oil and whisk really well.
Put a little oil in to a non stick frying pan and get it to medium heat. Pour some of the batter into the pan and cook for 1½ to 2 minutes, bubbles will appear on the surface. Turn and cook for around another minute. Remove from the pan and repeat this procedure until you have used all the batter.

For the sauce: Place the palm sugar and the coconut cream into a saucepan and bring to the boil turn down the heat and simmer for 5 minutes. Remove from the heat and stir in the bananas.

To serve
Place the pancakes onto a serving plate pour over some of the sauce and spoon over the banana slices.
Serve with ice-cream.