Ingredients

Steps

• Whisk flour, sugar, salt, and eggs together in a bowl.
• Gradually stir in milk and toasted coconut then rest the batter.
• Whisk eggs, sugar, and juices in a saucepan over medium heat until thickened.
• Whisk in butter pieces then cover and cool the fruit curd.
• Cook ladled batter in a buttered non-stick pan until golden-brown on both sides.
• Spread curd on pancakes, roll into cigars, and serve with pineapple, mint, and icing sugar.