Coconut bebinca

Anjum Anand creates a delicious dessert of pancakes layered with a creamy coconut custard
By Anjum Anand
Coconut bebinca
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 20 minutes standing
  • Effort: easy


For the coconut custard

  • 125 ml milk
  • 125 ml double cream
  • 280 ml coconut cream
  • 3 egg yolks
  • 120 g caster sugar
  • 1 tbsp lime or lemon zest
  • 25 g cornflour
  • 300 g grated coconut

For the pancakes

  • 100 g plain flour
  • 2 large eggs
  • 1 tbsp sugar
  • 1 pinches salt
  • 40 g butter or ghee, melted if butter
  • 8 tbsp coconut milk
  • 200 ml milk
  • vegetable oil, for frying
  • icing sugar, for dusting

Tips and Suggestions

this dessert would go well with a Brown Brothers Orange Flora and Muscat wine, £4.99 from Waitrose.

This is the dessert from Anjum Anand's dinner party menu. Click the links for her recipes for her spinach and rice dumplings starter and pomegranate chicken main course.


1. For the coconut custard: heat the milk, double cream and coconut milk together in a saucepan until just simmering.

2. Meanwhile, whisk the egg yolks, sugar, zest, and cornflour together in a bowl until smooth and well combined. Slowly pour the warm milk into the yolk mixture, whisking continually.

3. Pour the mixture back into the saucepan and cook over a low heat until simmering, then cook for a further 2-3 minutes, or until the mixture has thickened enough to coat the back of a spoon. Stir in the coconut and leave to cool.

4. For the pancakes: whisk together the flour, eggs, sugar, salt and ghee until smooth and well combined. Stir in the coconut milk and milk and leave to stand for 20 minutes.

5. Heat a small frying pan, add a drizzle of vegetable oil and wipe the surface with kitchen paper to thinly coat the pan. Pour about three tablespoons of the pancake mixture into the pan and swirl so that the batter covers the base of the pan.

6. Leave the pancake to cook for 20-30 seconds, then run a spatula around the edges and flip the pancake over. Cook for a further 10-15 seconds, or until the pancake is golden-brown on both sides. Repeat with the rest of the batter.

7. Prepare a cake tin with a removable base that is a similar size to your pancakes. Place one pancake into the bottom of the tin, and spoon over three tablespoons of the custard. Repeat with more layers of pancakes and custard until finished.

8. To serve, remove the cake ring and dust the pancakes with icing sugar.

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