Everyday recipes
Breakfast: Coconut ricotta pikelets with tropical fruit salsa
Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: VegetarianCourse: Breakfast
Refuel and get off to a great start!
INGREDIENTS
¾ cup plain flour
1 teaspoon baking powder
1 tablespoon sugar
½ cup coconut milk
½ cup smooth ricotta
1 egg
2 teaspoons vanilla bean paste
30g butter, melted
Salsa:
1 custard apple, peeled, seeded, cut into segments
½ honeydew melon, peeled, seeded, sliced
½ papaya, peeled, seeded, sliced
½ cup mint leaves
2 tablespoons lime juice
2 tablespoons brown sugar
2 teaspoons grated ginger
Toasted coconut, yoghurt, to serve
METHOD
- Sift flour and baking powder together into a large bowl. Stir in sugar.
- In a jug, whisk together coconut milk, ricotta, egg and vanilla. Stir into dry ingredients until combined.
- 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.
- 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.
- Serve pikelets topped with fruit salsa, toasted coconut and a dollop of yoghurt.
Top tipTry other combinations such as mango, rockmelon and passionfruit, or berries, papaw and honeydew.
For more tasty breakky ideas, see this week's
Woman's Day (on sale April 20).
