Free Healthy Recipe - Coconut crumpets with papaya and kaffir lime salsa

Copyright Brett Stevens

It's amazing how good a few kaffir lime leaves mixed through fresh papaya tastes. Sprinkle over the top, a little fresh lime juice served on these coconut crumpets and you've made have an exotic dessert with fresh flavours of the East.

1½ tbs sugar
pinch sea salt
1 egg beaten
200 ml coconut milk
1 tbs lime juice
¼ cup water
2 cups papaya (see also red papaya), cut into cubes
1 tbs lime juice
2 tbs coconut, shredded
1 tbs coconut oil, to cook pancakes

Place the flour, sugar, salt, egg, coconut milk, lime and water in a bowl and beat until smooth and free of lumps. Set aside to rest.
Combine papaya, kaffir lime, and lime juice together and set aside at room temperature.
Roast the shredded coconut in a small frying pan over medium heat for about 4 minutes or until fragrant and golden.
Heat a non-stick pan over low heat. Wipe a little coconut oil over the base of the pan and around the sides of a metal ring ( approx 10 cm in diameter).
Place the ring onto the pan and spoon the batter into it until the batter is about 5 mm deep.
When bubbles appear on the surface and the top of the pancakes is not too runny, flip the crumpet over to the other side and cook briefly.
Repeat the process until all the batter is used.
Serve the papaya salsa on top of the crumpets with toasted coconut, and a little Greek yoghurt and maple syrup.

Makes 4 servings

Scale recipe to serves

Prep Time: 40 mins
Cooking Time: 20 mins
Ready in: 60 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1594 kj
Calories 381 kcal
Fat 22 g
Saturated Fat 18 g
Total Carbohydrate 35 g
Total Protein 8 g
Fibre 4 g

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