Coconut Ricotta Pancakes With Tropical Fruit Salsa - cooking recipe

Ingredients

None None FOR THE TROPICAL FRUIT SALSA
1 None cherimoya (custard apple), peeled, seeded and cut into segments (or mango, peeled, seeded and cubed)
1/2 None honeydew melon, peeled, seeded and cubed
1/2 None papaya, peeled, seeded and cubed
1/3 cup mint leaves
2 tbsp lime juice
2 tbsp brown sugar
2 tsp grated ginger
None None Toasted coconut, yogurt, to serve
None None FOR THE COCONUT RICOTTA PANCAKES
3/4 cup flour
1 tsp baking powder
1 tbsp granulated sugar
1/2 cup coconut milk
1/2 cup ricotta cheese
1 None egg
2 tsp vanilla bean paste or 1 tsp vanilla extract
2 tbsp butter, melted

Preparation

For the salsa, combine fruit in a medium bowl. Place mint, lime juice, brown sugar and ginger in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.
For the pancakes, sift flour and baking powder into a large bowl. Stir in sugar. Whisk coconut milk, ricotta, egg and vanilla in a medium bowl. Stir into dry ingredients until combined.
Heat a large non-stick skillet on medium heat. Brush with a little melted butter. Drop heaping tablespoons of batter into pan. Cook for 3-4 mins until bubbles form and break on top. Turn and cook for 1 min, until golden. Remove from pan. Keep warm while cooking remaining pancakes.
Serve pancakes topped with fruit salsa, toasted coconut and a dollop of yogurt.