I’m excited to share my Coconut Cream Pancakes, made with coconut oil, coconut milk, and shredded coconut, plus a little secret that gives them an unexpected twist.

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I never thought pancakes could taste like a secret until I made these Sweet Coconut Cream Pancakes. With rich coconut cream and a scatter of shredded coconut they rise fluffy but carry a surprising tropical kick that sneaks up on you.

I kept delaying breakfast just to steal another bite, because the texture was oddly addicting, like a cloud that actually has substance. They look simple, yet every mouthful asks questions about how such little things can feel a little wild.

If you like curious breakfast experiments, this is one you should try.

Ingredients

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Coconut cream: rich full fat, adds silky texture and tropical flavor, mostly fat.
All purpose flour: provides carbs and structure, mild flavor, not much fiber or nutrients.
eggs: they give protein, help bind and make it fluffy, add yolky richness.
Shredded coconut: chewy flakes add texture, give some fiber and coconut punch, toast for crunch.
Coconut oil: adds richness and subtle coconut flavor, mostly saturated fat so use moderately.
Sugar: sweetens and helps browning, pure carbs no fiber so dont overdo it.
Vanilla extract: tiny amount boosts aroma and perceived sweetness, adds depth, no real nutrients.

Ingredient Quantities

1 1/2 cups all purpose flour (about 190 g)

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

3/4 cup coconut cream (full fat)

1/4 cup whole milk or any milk you like

2 large eggs

3 tbsp coconut oil, melted

1 teaspoon vanilla extract

1/2 cup unsweetened shredded coconut

optional 2 tbsp toasted shredded coconut for topping

How to Make this

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1. Preheat a nonstick skillet or griddle over medium heat (about 350°F if you have a thermometer) and lightly grease with a little coconut oil.

2. In a large bowl whisk together 1 1/2 cups all purpose flour (190 g), 2 tbsp granulated sugar, 2 tsp baking powder and 1/2 tsp fine salt.

3. In another bowl whisk 3/4 cup full fat coconut cream until smooth, then add 1/4 cup whole milk, 2 large eggs, 3 tbsp melted coconut oil (cooled a bit), and 1 tsp vanilla extract; beat until combined — coconut cream may be thick so whisk hard.

4. Pour the wet mix into the dry ingredients and stir gently with a spatula until just combined, a few lumps are okay dont overmix or pancakes will be dense.

5. Fold in 1/2 cup unsweetened shredded coconut, then let the batter rest 5 to 10 minutes so the baking powder wakes up and the coconut hydrates.

6. If after resting the batter is super thick, stir in a splash more milk until it pours slowly off a spoon.

7. For each pancake pour about 1/4 cup batter onto the hot skillet, cook until bubbles form on top and edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through.

8. Keep finished pancakes warm on a plate in a low oven (about 200°F) while you cook the rest, stacking them loosely so steam can escape.

9. For topping, toast the optional 2 tbsp shredded coconut in a dry skillet over medium heat until golden and fragrant, sprinkle over the pancakes and serve warm with syrup, fruit or your favorite toppings.

Equipment Needed

1. Nonstick skillet or griddle (10 to 12 inch) for cooking pancakes
2. Heatproof spatula for flipping
3. Two mixing bowls, one large for dry and one medium for wet
4. Whisk (you’ll need to beat the coconut cream smooth)
5. Measuring cups and spoons plus a kitchen scale if you like accuracy
6. Rubber spatula or wooden spoon for folding in the coconut
7. 1/4 cup measure or small ladle to portion batter
8. Small dry skillet to toast the shredded coconut
9. Oven-safe plate or a baking sheet to keep pancakes warm in a low oven

FAQ

Can I make these dairy free or vegan?

Yes. Use plant milk (almond, oat, soy) for the milk and keep the full fat coconut cream. For vegan eggs try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) but they make the pancakes a bit denser.

My batter is too thick or too thin, how do I fix it?

If too thick add 1 tablespoon milk at a time until it pours. If too thin add 1 tablespoon flour at a time. Let the batter sit 5 minutes so the shredded coconut soaks up liquid before you judge final thickness.

How do I get fluffy pancakes every time?

Don't overmix. Whisk dry ingredients, mix wet separately, then fold together until just combined with small lumps. Let rest 5 to 10 minutes. Use a hot griddle set to medium so they cook through without burning. Flip once bubbles form and edges look set.

How should I use canned coconut cream or canned coconut milk?

For coconut cream chill the can, scoop the thick cream from the top if it separated. If using canned coconut milk, use the thicker full fat kind and reduce other milk a little so batter isnt too loose.

Any tricks toasting the shredded coconut for topping?

Yes, toast in a dry skillet over medium low, stirring constantly, 2 to 4 minutes until golden. Watch it close because it goes from perfect to burnt fast. Cool on a plate so it crisps up.

Can I make these ahead and how do I store or reheat them?

You can store cooked pancakes in the fridge up to 2 days or freeze up to 2 months. Reheat in a skillet or toaster oven for best texture, microwave if you're in a rush but they get a bit soggy.

Sweet Coconut Cream Pancakes Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for nuttier flavor, or use a gluten free 1-to-1 baking blend same amount if you’re gluten free; pancakes may be a bit denser so add 1-2 tbsp more milk if batter seems thick.
Coconut cream (3/4 cup): use full‑fat canned coconut milk 1:1 but it’s thinner, so chill the can and scoop the thicker solids if you can, or stir 1 tsp cornstarch into the milk to thicken — keeps the coconut taste.
2 large eggs: make flax “eggs” with 2 tbsp ground flaxseed + 6 tbsp water (mix, let sit 5 min) for vegan/egg-free pancakes, or use 1/2 cup mashed banana for a sweeter, fruitier result.
3 tbsp coconut oil, melted: substitute melted unsalted butter or neutral oil (canola, vegetable) 1:1 for same texture and browning, butter gives richer flavor.

Pro Tips

– If your coconut cream is rock hard, warm it a little so it gets pourable, whiskes easier and you wont end up with big clumps in the batter.

– Let the batter sit a few minutes so the shredded coconut soaks up liquid, then if its too thick add milk a tablespoon at a time till it pours slowly, dont add too much or itll go runny.

– Start with a slightly cooler pan and make one small test pancake to find the right heat, if the edges brown too fast turn it down, and dont press the pancakes while they cook or theyll get dense.

– Toast the extra shredded coconut in a dry pan till golden and fragrant but watch it closely since it burns in seconds, and keep finished pancakes on a wire rack so they dont steam and get soggy if youre holding them.