It’s like a vacation for breakfast~


  • For The Pancakes
    • 1 1/2 cup all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon Kosher salt
    • 1 tablespoon granulated sugar
    • 1 cup coconut milk
    • 1 large egg
    • 2 tablespoon Coconut Rum
    • 2/3 cup DOLE crushed pineapple, drained
  • For the Glaze
    • 1 cup powdered sugar
    • 2 tablespoon coconut milk
    • 2 tablespoon pineapple juice
  • For the Topping
    • 1/2 cup coconut, shredded
  • Make the pancakes
    1. Mix flour, baking powder, salt and sugar in a large mixing bowl, forming a well in the center.
    2. Add the milk, egg and rum, stirring to combine.
    3. Fold in crushed pineapple.
    4. Place a sauté pan over medium heat or heat a griddle to 350°F.
    5. Pour 1/3 cup pancake batter onto the warmed pan, forming a circle.
    6. Once bubbles start to form in the batter and a lip forms around the edge, flip the pancake.
    7. Repeat until you've used up all of the batter.
  • Prep the Coconut Topping
    1. Preheat the oven to 350°.
    2. Spread the coconut on a baking sheet.
    3. Bake for 20 minutes or until lightly golden, tossing often during baking.
  • Make the Glaze
    1. Whisk together the powdered sugar, coconut milk and pineapple juice to form a thin glaze.
    2. Drizzle the glaze over the pancakes and garnish with toasted coconut.

Crafted By

Chef Jamie Gwen

Yield4 servings

Prep Time20 min

Cook Time30 min


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