Desserts & Baking

Fluffy coconut crumpets with mango brulee

15 minutes
7 minutes
Wine/Spirit Pairing
Woolworths Spumante Doux Non-Vintage

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  • 250 g self-raising flour
  • 50 g desiccated coconut
  • 2 t sugar
  • 2 free-range eggs
  • 375 ml milk
  • sunflower oil, for frying
  • 4 T sugar
  • 2 mangoes, halved
  • fresh coconut shavings, to garnish

Place the flour, desiccated coconut and sugar in a large mixing bowl. Create a well in the middle, then place eggs and milk in the centre.

Whisk the egg and milk and start incorporating the dry ingredients. Mix well.

Heat a small amount of oil in a large frying pan over a medium heat. Pour a ladleful of batter in the hot pan and cook for 1 minute, or until bubbles start to form on the surface.

Turn and cook the other side. Repeat with the remaining batter.

Sprinkle the sugar over the mango halves and use a blowtorch to melt the sugar. Serve with the crumpets, garnished with fresh coconut shavings.

Cook's tip: if you don't have a blowtorch, place the mangoes, sprinkled with sugar, under a hot grill for a minute or two, taking care not to burn it.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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