Easy Pandan Coconut Crepes

Serves: 2–3 | Prep Time: 40 mins

Enjoy soft pandan-infused crepes filled with a sweet coconut filling made with creamy UFC Velvet Coconut Milk Drink. Perfect for breakfast, dessert, or afternoon tea.

Ingredients

Crepe Batter

• 220ml UFC Velvet Coconut Milk Drink

• 30g pandan leaves

• 100ml water

• ¼ tsp sea salt

• 1 tbsp vegetable oil

• 2 eggs

• 100g all-purpose flour

Filling

• 45ml UFC Velvet Coconut Milk Drink

• 250g grated coconut

• 60g palm sugar

• 50g brown sugar

• ¼ tsp sea salt

Method

1. Blend pandan leaves with water and strain.

2. Mix pandan juice, UFC Velvet Coconut Milk Drink, salt, oil, eggs, and flour until smooth.

3. Cook grated coconut, coconut milk, sugars, and salt until sticky.

4. Pour thin layers of batter into a heated pan and cook into crepes.

5. Fill each crepe with the coconut mixture, fold, and serve.

A delicious tropical treat with the rich taste of coconut and fragrant pandan in every bite.

How to Make Pandan Coconut Crepe Rolls

1. Blend the pandan leaves with water and strain to extract the fragrant pandan juice.
2. In a mixing bowl, combine UFC Velvet Coconut Milk Drink, pandan juice, eggs, vegetable oil, salt, and all-purpose flour. Mix until smooth and let the batter rest for 30 minutes.
3. Prepare the filling by cooking grated coconut with UFC Velvet Coconut Milk Drink, palm sugar, brown sugar, and salt until well combined and aromatic.
4. Strain the batter and pour a thin layer into a heated non-stick pan. Cook until the crepe is soft and lightly golden.
5. Place a spoonful of the coconut filling onto the crepe, fold in the sides, and roll into a neat log.
6. Transfer to a serving plate and garnish with grated coconut and pandan leaves before serving.