Fluffy coconut crumpets with mango brulee

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.