Coconut Pineapple Pancakes.

These cocopine pancakes are insanely delicious, decadent and made with so much love, each bite is just heaven on your tongue. Don’t believe me? Try them and see.

There is something about coconut and pineapple that reminds one of slow lazy days, sunshine, clear skies and love. Make these for yourself or your loved ones and treat yourselves.

The basic pancake batter is an adaption for a fluffy pancake recipe shared by @nyaranyango on Instagram. I changed it up a bit and made the pancakes Kenyan style, more like thickish crepes than fluffy American style. Then filled them with a simple pineapple and coconut compote that is wickedly delicious.


  • 2 1/2 cups self raising flour.
  • 1 heaped tablespoon custard powder
  • 1 egg
  • 1 cup thick coconut milk
  • 1 cup natural yoghurt
  • 1 tsp chia seeds
  • 3 tbsp sugar
  • 1 tablespoon coconut oil
  • 1 tsp vanilla essence
  • A pinch of cinnamon
  • 1/4 cup fresh pineapple juice.

For the compote;

  • 1/2 a medium sized ripe pineapple, diced. (Ugandan pineapples are the sweetest and go in so well in this recipe).
  • 1 big lemon, juiced.
  • 1 tablespoon butter
  • A small pinch of ground cloves and ground nutmeg.
  • 2 tablespoons Ugandan honey
  • 1 heaped tablespoon coconut flakes, dessicated coconut will work too.
  • A small splash of vanilla.
  • 1 tbsp cornstarch mixed with 1 tbsp water.

Begin with the pancake batter. In a large bowl, add the coconut milk and sugar and whisk together, then add the coconut oil.

Next all the rest of the wet ingredients, the yoghurt, vanilla, egg and whisk well.

Follow this with the custard powder and flour and mix to a smooth thickish batter. The juice and cinnamon go in last. Set aside for a while.

For the compote, aka the pineapple sauce. Keep the heat low as you make it, to avoid burning.

Heat your small sauce pan and add the coconut flakes. Toast them till they start browning a bit, remove and set aside.

In the same pan, add the butter and as it melts, add the honey, lemon juice, and mix well. When it starts simmering, add the diced pineapple and the ground spices, mix well and cover. Let it cook for 15 minutes on low. The pineapples will remove their juice, soften and absorb the spices and lemon and honey slowly.

Once 15 minutes are up, if the compote is too runny for your liking, add the cornstarch and mix well, finish off with the toasted flakes and vanilla and switch off heat.

Let us now get back to our pancakes. I use a non stick pan and do not add oil as I already added it in the batter.

Heat your pan on medium flame, wipe with a kitchen towel and ladle some batter, then swirl it round. When it gets bubbles on the surface, flip and let cook on the other side. I like mine this golden brown colour. Remove from heat with a spatula and keep on a plate lined with kitchen towel. Repeat the same process until all the batter is done.

Now assemble and serve. I usually put the compote in the middle and fold the pancakes into a triangle shape as seen below.

The pancakes are perfect with a cup of ginger tea. Yum!

If you love coconuts and pineapple, these cocopine pancakes are definitely worth a try.

Sweet Potato Hash Browns

One of the things I love about Kampala is sweet potatoes are easily available. And they are quite tasty too. Not mushy, full of natural sweetness and quite big.

Look at the size of these babies!

I like having them for breakfast; steamed or in a hash. But they are also great for dinner mashed with beans- I shared the recipe here. And also mashed with green peas, or in a coconut curry, or oven roasted with cinnamon and honey, or baked sweet potato bread, so many possibilities, YUM!

With all the abundance of these tubers here I am yet to come across sweet potato flour, which is easily available back home. I mix the flour when making chapati or pancakes or baking; it gives the chapati a lovely yellow colour.

Here is a recipe to spice up your breakfast game using sweet potatoes.

Wash and peel one large sweet potato and grate it into a bowl.
Rinse well till the water runs clear then let it drain in a colander with a teaspoon of salt.
After ten -20 minutes, squeeze out excess water with a clean kitchen towel.
As you wait for it to drain, you can prepare your accompaniment. I sautéed some sausage meat with onions, garlic, tomato and green peppers. Season well.
To the now dry sweet potato, add some salt and pepper, a teaspoon of Spanish paprika and 1/2 tsp of ground cinnamon, mix well.
Heat some oil in a pan, about a tablespoon or so, then add the sweet potato mixture. Use your spatula to flatten, reduce heat and let it cook for about 5-7 minutes.
Gently flip by using two plates; remove from pan onto a flat plat then cover with another plate, flip and return to the pan carefully to cook on the other side for the same amount of time.
Check your heat and don’t rush as they will burn, like mine almost did! Remove from pan and serve as you wish.
Crispy and Delicious!