It’s no secret by now that I like to sneak booze into my recipes. Well, not ‘sneak’. More like splash booze, soak booze, fully embrace booze’s best qualities.
The inspiration behind this next boozy recipe is Malibu Coconut Rum shooters. Last Easter, my husband, daughter, and I went back home to Colorado to stay a few days on my father-in-law’s farm. This place is amazing: acres of wooded hills nestled in a valley with the most breathtaking views of the mountains. My father-in-law has a few of any farm animal you could think of from horses to a miniature pony (in fact, two lambs were born the day before we came!)
To celebrate the holiday, “Easter eggs” of shooters were hidden around the property for the adults to find. I did not find the most but I did get second place, so now between my husband and me we have a random selection of tequila, liqueur and bourbon. Perfect for me: a shooter is roughly 1/4c--a good amount for any daring recipe.
The addition of coconut rum to these gluten free (yes!), dairy-free (yes!) pancakes gives them that Sunday morning brunch kick, and toasted coconut rounds out the flavor throughout. They have that wonderful chew and yet crispy edges that you look for in a coconut dessert.
The fruit salsa on top is a must! I used kiwi and strawberry but I’m sure dragonfruit and papaya, banana and pineapple would be fantastic as well. Anything fresh and left to macerate so all the juices come out. It's just heaven atop these drunken pancakes that I now have to stock up on Malibu again for!
Serves 2, Makes 6 pancakes
For the Pancakes:
3/4c unsweetened shredded coconut
3/4c gluten free flour
3tbsp coconut sugar
1tsp baking powder
1/4tsp salt
1 egg
1/2c (2 shooters) coconut rum (I used Malibu)
1/2c coconut milk, or almond
1tbsp melted coconut oil, or olive oil
1/4tsp coconut extract, or almond works great too
Canola oil
For the Tropical Salsa:
1 large or 2 small kiwi, peeled & diced small
5 strawberries, diced small
1/4c maple syrup
Preheat the oven to 400 degrees and spread out the coconut on a parchment-lined baking sheet. Toast 1-2min until golden brown. Let cool.
In a medium-sized bowl, stir together the gluten free flour thru salt. In a separate, small bowl, whisk together the egg thru coconut oil. Combine the wet ingredients into the dry then fold in 1/2c of the toasted coconut.
Heat a drizzle of canola oil in a large pan over medium heat. Dollop in about 1/4c of batter into rounds into the pan and cook a few min until bubbles form on the surface. Flip and cook another few min until golden brown on both sides. Repeat with remaining batter.
While the pancakes are cooking, toss together all salsa ingredients along with the rest of the toasted coconut.
Serve tropical salsa atop coconut pancakes!
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