The Whole Coconut Cookbook provides a multitude of sweet and savory recipes for this versatile fruit.
This is really two recipes in one, but the coconut whipped cream complements the pancakes so well that it would have been a shame to separate them.
Coconut whipped cream makes a wonderful dairy-free topping for fruits, pies, and desserts of all kinds. This is one instance where I use canned coconut milk, as I have not had much luck making whipped cream from homemade coconut milk or from the Aroy-D brand, which comes in a box. However, I have had regular success with Native Forest canned coconut milk, so that is what I tend to use for this recipe.
- To make the whipped cream, refrigerate the coconut milk along with a metal mixing bowl, and the beaters from a hand mixer (or the whisk attachment for a stand mixer) overnight—you want everything very cold.
- Open the can of coconut milk very carefully, making sure not to shake it. You do not want the cream to mix back together with the coconut water. Scoop out the top, creamy layer of coconut milk, which should be separated from the watery part, and transfer it to the chilled bowl. It should be very thick, almost solid. Save the coconut water to add to smoothies or juices.
- Using a hand or stand mixer, beat the coconut cream until firm peaks form, about 3 minutes (don’t worry, you can’t overwhip coconut cream). Add the orange zest, sugar, vanilla, and salt to the cream, and beat again. Serve as a topping for fruit or pie, or anywhere you would normally use whipped cream. Store any leftovers in the fridge for about a week.
- To make the pancakes, grind the chia seeds in a coffee grinder dedicated to nuts and seeds. In a large mixing bowl, whisk together the ground chia seeds, coconut flour, almond flour, arrowroot, salt, and baking soda.
- In a medium bowl, whisk together the eggs, coconut nectar, coconut milk, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Allow the batter to rest for about 5 minutes.
- Heat a griddle over medium-low heat. Melt a little coconut oil in it and pour 1/4 cup batter per pancake, being careful not to overcrowd them. Cook on one side for 2 to 3 minutes, until the pancakes hold relatively firm when you try to lift them up with a spatula. Flip them over and cook until golden brown and well cooked inside, about 2 minutes more. Re-oil the griddle as necessary and keep the pancakes warm in the oven by covering them with a dish towel.
- Serve immediately topped with fresh fruit and coconut whipped cream.
Reprinted with permission from The Whole Coconut Cookbook, copyright © 2016 by Nathalie Fraise. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.