Ingredients
Units
Scale
For Coconut Crepe
- 1 cup All purpose flour
- 1/2 tsp. Salt
- 3 Tbs. Sugar
- 2 Eggs
- 13.5 oz. 1 can Coconut milk (approximately 1 2/3 cup)
- 1/3 cup water
- 1 tsp. Coconut oil or butter
For Banana Cream
- 1 cup Heavy cream
- 3 Tbs. Powder sugar
- 2 1/2 Medium size banana, peeled
- 5 Tbs. Condensed milk
For Garnish
- Coconut ice cream
- Banana slices
- Toasted coconut flakes
Instructions
- Combine flour, salt and sugar in a large mixing bowl and mixl; add egg, coconut milk and water. Whisk until there is no lumps and very smooth.
- Heat a 8â non-stick skillet over medium heat; add coconut oil and swipe with a paper towel to coat skillet evenly. Pour 3 Tbs to 1/4 cup of better at a time to skillet while you are swirling skillet. Keep swirling to spread better evenly. Cook for 1minute then careful flip over, cook another minute and transfer to a baking sheet or flat surface to cool. Repeat with remaining batter, coating pan with coconut oil as needed. You will make 19 to 20 crepes.
- Whisk heavy cream with powder sugar until stiff peaks using hand blender or stand blender.
- Mean while smash banana with a masher until no big lumps and quite smooth. Then add condensed milk and mix well.
- Gently fold banana mixture into whipped cream,
- On a cake stand or a plate, place a coconut crepe; spread 1 Tbs. banana cream evenly. Top with another coconut crepe. Continue layering with banana cream and coconut crepes ending with a crepe on top. Finish with extra banana cream on top and refrigerate until firm, about 20 to 30 minutes.
- Garnish with ice cream, banana slices and coconut flakes as you desired. Enjoy!
