GATHER JOURNAL

Photograph by Olivia Bee Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Coconut and Pineapple Dreamcatchers

Desserts from Issue 5 – Spring / Summer 2014 – Caravan

As Native American lore goes, a dreamcatcher, when hung above your bed, will let good dreams slip through its netted holes, and catch bad ones in its web. Our gossamer coconut “dreamcatcher” pancakes with scorched pineapple rings will have you resting easy.

serves 6



lace coconut pancakes
  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • ¼ tsp salt
  • 1 large egg
  • ¾ cup stirred, canned coconut milk
  • ⅓ cup to ½ cup water

lime syrup and caramelized pineapple
  • ¼ cup agave
  • zest of 1 lime
  • 4 Tbsp melted butter for skillet
  • 6 slices fresh pineapple, cored

  • 1

    Whisk together pancake batter and let rest 30 minutes at room temperature.
  • 2

    While batter is resting, simmer agave, ¼ cup water, and lime zest together 1 minute then cool to warm.
  • 3

    Heat a nonstick skillet over medium-high heat and brush with butter. Sear pineapple slices, one at a time, until golden on each side. Divide among 4 plates.
  • 4

    Wipe the skillet clean. Reheat, then brush with butter. Put batter in a squeeze bottle. Using the bottle, draw a lacy pattern with the batter in the hot pan. Let cook until set, about 45-60 seconds, then carefully slide onto a plate. You only need to cook one side of each. (Don’t fret if you lose a few in experimenting; there’s extra batter.) When cooked, lay over the pineapple.
  • 5

    Serve drizzled with lime syrup.