Name: Coconut ricotta pikelets with tropical fruit salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Salsa; 1 custard apple, peeled,seeded, cut into segments; 1/2 honeydew melon, peeled, seeded, sliced; 1/2 papaya, peeled, seeded, sliced; 1/2 cup mint leaves; 2 tablespoon lime juice; 2 tablespoon brown sugar; 2 teaspoon grated ginger; toasted coconut, yoghurt, to serve; 3/4 cup plain flour; 1 teaspoon baking powder; 1 tablespoon sugar; 1/2 cup coconut milk; 1/2 cup smooth ricotta; 1 egg; 2 teaspoon vanilla bean paste; 30 gram butter, melted

Ingredients

Salsa

1 custard apple, peeled,seeded, cut into segments

1/2 honeydew melon, peeled, seeded, sliced

1/2 papaya, peeled, seeded, sliced

1/2 cup mint leaves

2 tablespoon lime juice

2 tablespoon brown sugar

2 teaspoon grated ginger

toasted coconut, yoghurt, to serve

3/4 cup plain flour

1 teaspoon baking powder

1 tablespoon sugar

1/2 cup coconut milk

1/2 cup smooth ricotta

1 egg

2 teaspoon vanilla bean paste

30 gram butter, melted

Method

1.Sift flour and baking powder together in large bowl. Stir in sugar.

2.In a jug, whisk together coconut milk, ricotta, egg and vanilla. Stir into dry ingredients until combined.

3.Heat a large, non-stick frying pan on medium. Brush with a little melted butter. Drop tablespoons of batter into pan. Cook for 3-4 minutes until bubbles form and break on top. Turn and cook for 1 minute, until golden. Remove from pan. Keep warm while cooking remaining pikelets.

4.To make salsa; combine fruit in a medium bowl. Place mint, lime, sugar and ginger, in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.

5.Serve pikelets topped with fruit salsa, toasted coconut and a dollop of yoghurt.

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Ingredients

Method

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