Coconut Crepes Recipes
PALEO COCONUT CREPES
I've practiced with coconut flour in many dishes. Don't let the unconventional type of flour fool you, it is very easy to work with! I've decided to share this, since not many others have submitted a Paleo-friendly crepe recipe. I strive to inspire, especially now that Valentine's Day is up here soon. Treat your lover with breakfast in bed with these amazing dessert-like crepes! Add Nutella®, bananas, or anything you want to your heart's content! These are super easy and healthier than the conventional crepe. Great for those that are looking for more fiber and in a Paleo diet.
Provided by VixDelix
Categories Breakfast and Brunch Crepes
Time 23m
Yield 3
Number Of Ingredients 6
Steps:
- Beat egg whites, almond milk, and vanilla extract together in a bowl until smooth; add coconut flour, baking powder, and sea salt and continue to beat until no clumps remain. Let the mixture sit for 8 minutes.
- Heat a small non-stick skillet over medium heat. Pour about 1/3 of the batter into the pan. Tilt the pan so the batter covers the bottom of the skillet to all sides. Cook until the edges begin to slightly lift and the bottom is slightly browned, about 2 minutes; flip and cook until the other side is browned, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.1 g, Protein 4.9 g, Sodium 210.9 mg, Sugar 0.8 g
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
COCONUT CREPES WITH FRESH MANGOES
Coconut crepes, dusted with confectioners' sugarand served with mango, arean Indian dessert similar tothe French classic. They canbe prepared a day in advance.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk.
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl.
- Cook until crepe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crepe, and cook until golden, about 30 seconds. Invert crepe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crepe.
- Brush butter over tops of warm crepes. Place a few slices of mango on each. Fold, or roll crepes to enclose. Place on a serving platter. Dust with confectioners' sugar. Serve with any remaining mango slices on the side.
COCONUT CRêPES WITH RASPBERRY SAUCE
Flecked with desiccated coconut for added texture, these pancakes drizzled in a fruity sauce make a delicious low sugar brunch or dessert
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Dessert, Treat
Time 35m
Number Of Ingredients 8
Steps:
- Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
- To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut.
Nutrition Facts : Calories 265 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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