If you’ve ever wished breakfast could taste like a tropical vacation, these Sweet Coconut Cream Pancakes will make your dreams come true. Infused with rich coconut milk, studded with sweet shredded coconut, and topped with a luscious dollop of coconut cream, these pancakes are impossibly light yet wonderfully decadent. Each bite offers a sunny flavor that feels both special and comforting, making this recipe a cherished brunch staple or a memorable way to treat yourself on any morning.
Ingredients You’ll Need
The beauty of Sweet Coconut Cream Pancakes lies in a handful of carefully chosen ingredients—most of them pantry staples with a few tropical twists. Every ingredient adds its own splash of magic, from creating fluffy cakes to delivering creamy coconut layers you’ll crave again and again:
- All-purpose flour: The base that gives structure and a tender bite to each pancake.
- Granulated sugar: A touch of sweetness for balanced flavor, without overpowering the coconut.
- Baking powder: This is the key to pancakes that rise tall, soft, and airy.
- Salt: Just a pinch enhances all the flavors and brings out the coconut’s natural sweetness.
- Canned coconut milk (full fat): Rich and creamy, it infuses every pancake with unmistakable coconut flavor.
- Sweetened shredded coconut: These pretty flakes add chewy texture and double down on the coconut experience.
- Large eggs: They bind everything together and help create a pillowy, custardy center.
- Melted butter or coconut oil: Adds richness and ensures pancakes stay moist—either option works beautifully.
- Vanilla extract: Just a splash rounds out the flavors and gives warm bakery notes.
- Coconut cream (for topping): Spoonfuls of this dreamy cream finish the pancakes with extra indulgence.
- Additional shredded coconut and maple syrup (for serving): The perfect finishing touches for a stunning, flavor-packed plate.
How to Make Sweet Coconut Cream Pancakes
Step 1: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This simple step ensures your pancakes turn out beautifully fluffy and evenly textured, preventing any little clumps and making sure each bite is perfectly balanced.
Step 2: Combine the Wet Ingredients
In a separate bowl, combine the coconut milk, eggs, melted butter or luscious coconut oil, and vanilla extract. Mixing these together guarantees the richness of coconut and sweet fragrance of vanilla are distributed throughout every pancake.
Step 3: Create the Batter
Gently pour the wet mixture into the bowl of dry ingredients, stirring just until combined. A few lumps are totally fine here—overmixing can make the pancakes tough! Next, fold in the sweetened shredded coconut for extra texture and a coconut boost in every bite.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium. Lightly grease it to make flipping a breeze. Pour about 1/4 cup batter for each pancake. Let them cook for 2 to 3 minutes, watching for bubbles popping on the surface and the edges setting. Flip gently, then cook another 1 to 2 minutes until golden brown and pillowy. Repeat with the remaining batter.
Step 5: Serve and Enjoy
While still warm, serve your pancakes stacked high, crowned with a cloudy dollop of coconut cream, a sprinkle of extra shredded coconut, and a generous drizzle of maple syrup. This is your moment—dive in and savor your Sweet Coconut Cream Pancakes!
How to Serve Sweet Coconut Cream Pancakes
Garnishes
Your pancakes are already brimming with flavor, but thoughtful toppings take them to a showstopping level. Try a swirl of coconut cream on top, a cascade of lightly toasted coconut flakes for crunch, and a pour of your favorite maple syrup for classic sweetness. A few slices of fresh mango or banana also pair beautifully.
Side Dishes
Since Sweet Coconut Cream Pancakes are rich and satisfying, light sides work best. Consider a vibrant fruit salad with pineapple, berries, and kiwi for color and contrast, or a tangy yogurt parfait with passionfruit for tropical flair. If you’re going all-out, add a velvety coconut latte on the side!
Creative Ways to Present
Turn breakfast into a mini celebration! For a brunch table, stack these pancakes high, scatter them with edible flowers, or cut them into heart shapes for something extra cute. You can even layer pancakes with coconut cream and fruit for a fun pancake “cake” effect—guaranteed to delight guests or make a family meal feel extra festive.
Make Ahead and Storage
Storing Leftovers
Have extra pancakes? Let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay delightfully moist and ready to reheat for up to 3 days—you might even find they’re just as tasty the next day for a quick breakfast or snack.
Freezing
If you want to make these ahead, Sweet Coconut Cream Pancakes freeze beautifully! Arrange the cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. Pull out just what you need—no need to thaw a whole batch. They’ll keep their flavor and texture for up to 2 months.
Reheating
For the freshest flavor, reheat pancakes in a toaster oven or skillet over low heat until just warmed through. You can also pop them in the microwave for about 20 seconds per pancake if you’re in a rush. Finish with fresh coconut cream and syrup, and they’ll taste like they were made minutes ago!
FAQs
Can I make Sweet Coconut Cream Pancakes dairy free?
Absolutely! Simply use coconut oil instead of butter, and double-check that your coconut cream is dairy-free. This swap keeps the pancakes rich and flavorful while making them friendly for those avoiding dairy.
What’s the difference between coconut milk and coconut cream?
Coconut milk is thinner and used in the batter to infuse gentle flavor and moisture. Coconut cream is much thicker, scooped from the top of canned full-fat coconut milk, and is perfect for dolloping on top as a rich, dreamy finishing touch.
Can I toast the coconut before adding it?
Definitely! Toasting the shredded coconut in a dry skillet for a few minutes brings out deeper, nuttier coconut flavor and offers a lovely crunch. Just let it cool before folding into your pancake batter.
What are the best toppings for Sweet Coconut Cream Pancakes?
Classic maple syrup always works, but you can also try passionfruit sauce, lime zest, or even a sprinkle of dark chocolate shavings. Fresh tropical fruits like mango and pineapple are fantastic for an extra pop of color and freshness, too.
Can I use whole wheat flour or gluten-free flour?
Yes, you can substitute whole wheat flour for a heartier taste, though the texture will be a bit denser. A good quality all-purpose gluten-free flour blend works well too, keeping your Sweet Coconut Cream Pancakes light and fluffy.
Final Thoughts
If you love all things coconut, these Sweet Coconut Cream Pancakes will make you a breakfast hero in your own kitchen. Each stack is irresistibly soft, creamy, and full of tropical flavor—it’s hard not to fall in love after the first bite. Give this recipe a whirl for your next breakfast or brunch, and don’t be surprised if you crave it again and again!
Print
Sweet Coconut Cream Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical, American
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with these Sweet Coconut Cream Pancakes. Made with coconut milk, shredded coconut, and a luscious coconut cream topping, these pancakes are a delightful breakfast treat.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup canned coconut milk (full fat)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
For Serving:
- ¼ cup coconut cream
- Additional shredded coconut
- Maple syrup
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- Heat and grease the skillet: Pour batter onto the skillet, cook until bubbles form, then flip and cook until golden brown.
- Serve: Top pancakes with coconut cream, shredded coconut, and maple syrup.
In another bowl, mix the wet ingredients: coconut milk, eggs, melted butter or coconut oil, and vanilla extract. Combine wet and dry ingredients, fold in shredded coconut.
Notes
- For extra coconut flavor, toast the shredded coconut before adding to the batter.
- You can substitute coconut cream with whipped cream or dairy-free alternatives.
Nutrition
- Serving Size: 1 pancake
- Calories: 225
- Sugar: 6g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
