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Categories:
Fruit Salsa custard apple honeydew melon papaya mint leaves lime juice brown sugar ginger coconut COCONUT RICOTTA flour baking powder sugar coconut milk Ricotta cheese egg vanilla bean paste butter
Viewed: 48 - Published at: 8 years agoIngredients
- None None FOR THE TROPICAL FRUIT SALSA
- 1 None cherimoya (custard apple), peeled, seeded and cut into segments (or mango, peeled, seeded and cubed)
- 1/2 None honeydew melon, peeled, seeded and cubed
- 1/2 None papaya, peeled, seeded and cubed
- 1/3 cup mint leaves
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 tsp grated ginger
- None None Toasted coconut, yogurt, to serve
- None None FOR THE COCONUT RICOTTA PANCAKES
- 3/4 cup flour
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 cup coconut milk
- 1/2 cup ricotta cheese
- 1 None egg
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
- 2 tbsp butter, melted
Method
- For the salsa, combine fruit in a medium bowl. Place mint, lime juice, brown sugar and ginger in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.
- For the pancakes, sift flour and baking powder into a large bowl. Stir in sugar. Whisk coconut milk, ricotta, egg and vanilla in a medium bowl. Stir into dry ingredients until combined.
- Heat a large non-stick skillet on medium heat. Brush with a little melted butter. Drop heaping tablespoons of batter into pan. Cook for 3-4 mins until bubbles form and break on top. Turn and cook for 1 min, until golden. Remove from pan. Keep warm while cooking remaining pancakes.
- Serve pancakes topped with fruit salsa, toasted coconut and a dollop of yogurt.
