Finallllly I am getting around to writing up this delicious recipe. The cold Sydney weather with the really late onset of autumn rains made for the perfect weather to whip up some of this stuff. I don’t make it often… but when I do, it doesn’t last for long at all. I guess I just love pudding, whether it’s tapioca or some spiced Indian kheer.
The recipe is super simple, and can be tweaked in so many ways. You can make it with whole milk, or cream sometimes, or coconut milk. It goes perfectly with whatever seasonal fruit you can get your hands on! But a point to remember is that tapioca is one of the purest forms of starch you can find. If you are trying to cut down that blood sugar then most definitely avoid this stuff at all costs!
You might be wondering… well duh? Why make a dessert if you are trying to cut down on sugar intake? Well tapioca can be used to make savory food too . At home we make a spiced tapioca meal during fasting periods as an alternative to rice or breads. I’m moving way off track here.
Coconut and Lime pudding! How can anyone resist the combination? It’s fun and tropical and really refreshing. It’s the kind that works wonderfully well during the hotter months and cooler months too. Here’s that simple recipe
Right? Simple. And it works a treat. It’s the easy dessert that you can whip up in no time. Perfect for those last minute dinner parties or a quick treat for an every day dinner.
Pancakes are just the best thing in the world, and they are truly the best pick me up after a really long or hard day. I tend to save these for the congratulations-on-finishing-exams or time-to-cheer-up kind of days.
This is one of my absolute favourite pancake recipes to make. For those that know anything about me know just how much I truly love coconut. The recipe is 10000% more appealing because it is totally eggless and can very easily be made into a vegan variation for which I will give details below!
What you need?
3/4 cup of plain flour
1/4 of self raising flour
1/4 teaspoon of baking powder
pinch of baking soda
1 teaspoon of white vinegar (this is the flufffffing agent 😛 )
1 lime (we are going to use the rind and juice)
some milk (I used full cream, but you can use almond, coconut, rice or soy)
1 heaped tablespoon of yogurt (I used a naturally sweetened variety. If you are vegan you can use some coconut whip)
1/2 teaspoon of vanilla extract or essence
1/4 teaspoon of coconut essence (this stuff is super strong!)
Add the vinegar straight over the baking powder and soda and watch them fizz up
Add the vanilla and coconut essence to the flours
Add the rind of half the lime.
Grab a whisk and break up the flours before adding the juice of a bit over half a lime. If you like a really tangy flavour, add more lime juice.
Add the desiccated coconut and whisk through well
Now whisk through the milk and yogurt mixture, little by little, until you achieve a thick pancake batter. It should be thick enough to hold a trail when spooning it out.
Heat some butter in a fry pan and spread it around everywhere, on a low flame. I think its best to start on a low heat.
Using a ladle, spoon out one ladle full of the batter and pour it straight into the center of the fry pan and watch the batter spread out.
Allow the pancake to fry until you see bubbles form around the sides of the pancake. This may take a few minutes
Flip the pancake, and allow the pancake to cook for a few minutes
Remove the pancake and then repeat steps 10 to 13. Generate a stack of pancakes for serving.
To serve, top the stack with the toasted coconut flakes, maybe some pecans, maybe some more lime rind… I went with some coconut infused whipped cream. To do this pour some thickened cream into a bowl and add a few drops of coconut essence. Grab your whisk and whip away!
These pancakes are super tangy and coconutty and I truly love them. They are a really wonderful summer breakfast treat and great cheat to your healthy week. Better yet, the pancakes are eggless which will prevent you feeling bloated in the mornings. And, the pancakes themselves are sugarfree. I choose to allow the vanilla and the maple syrup topping to do all the sweetening. Thus, the pancake itself can be eaten by diabetics, like my dad, absolutely guilt free. Just add some sugarfree whipped cream and you are good to go.
Let me know what you think of this recipe! I really would love to hear feedback! I apologise in advance for not having photos of all the steps. I am a truly terrible photographer and well.. they all look a little funny 😛