Toasted Coconut Pancakes With Caramelized Pineapple Ginger Compo

“These pancakes are exotic, delicious, stylish and ridiculously easy to make!”

Ingredients Nutrition


  1. Cut the tops and bottoms off the pineapples.
  2. Sit each pineapple on it's flat end and cut the rinds off the sides.
  3. Cut the pineapples crosswise into 1/4 inch thick slices.
  4. In a heavy skillet or on a griddle over mediumheat, slowly brown (caramelize) both sides of the pineapple slices.
  5. Chop the browned pineapple.
  6. If the pineapple is very ripe, you can chop the core as well.
  7. if the core is hard, cut it out.
  8. Try to reserve all the juice.
  9. In a saucepan, simmer the chopped pineapple with its juices and the brown sugar, raisins, and ginger.
  10. Keep warm over low heat until you are ready to serve.
  11. In a 400*F oven, toast the coconut on an ungreased pan (this goes very quickly. If need be you can toast it in small batches in a toaster oven).
  12. Keep stirring the coconut until it browns evenly.
  13. Toasted coconut is so good you may want to keep it around for other uses.
  14. For the pancakes follow the Bisquick recipe, thinning the batter with milk to your desired thickness.
  15. Do not overstir the batter; try to fold the batter instead of whipping it.
  16. In a cast iron skillet or on a griddle over medium heat, melt 1 TBs butter until it is bubbling.
  17. Drop 1/4 cup batter for each pancake onto the skillet.
  18. Cook until you can see bubbles coming up through the batter.
  19. Sprinkle some of the toasted coconut onto each pancake, then flip the pancakes over and cook the other side until the batter is fully cooked.
  20. Arrange the pancakes coconut side up on serving plates.
  21. Ladle the hot pineapple compote over the pancakes.
  22. Garnish with more coconut.
  23. If you want to be really exotic you can add some Captain Morgan's spiced rum to the compote.
  24. Cook times are guestimates.

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