Coconut Crêpes With Chocolate Ice Cream - cooking recipe

Ingredients

1 None coconut (about 1 1/2 lbs)
1 cup all-purpose flour
2 tbsp sugar
1 pinch salt
1 tbsp coconut flakes
2 medium eggs
2/3 cup milk
4 tbsp mineral water
7 oz chocolate ice cream (about 1 cup)
1 tsp oil
1 tbsp coconut liqueur
2 tbsp + 1 tsp cocoa powder
None None parchment paper

Preparation

Preheat oven to 225\u00b0F (not suitable for convection ovens). Break the coconut in half, and remove 1 cup of coconut pulp. Shave into thin slices and lay out on a baking tray lined with the baking paper. Place in oven to dehydrate for 1 hour.
In the meantime, mix the flour, sugar, salt, coconut flakes, and eggs. Add the milk and mineral water and stir with a whisk till you have a smooth batter. Cover the batter for 15 minutes. Take the ice cream out of the freezer to thaw slightly.
Heat a little oil in a 6 inch nonstick frying pan. Pour 1/8 of the batter into the pan and spread the mixture around the pan by tipping it back and forth. Cook until golden, then flip to cook the other side. Cook the other 7 crepes. As you cook them, cover and keep warm in the oven.
Mix the ice cream with coconut liqueur and 2 tbsp cocoa powder until smooth. Serve 2 crepes each with the ice cream and a dusting of cocoa powder. Decorate with the dried coconut curls. The remaining coconut curls can be stored in an airtight container.