Exotic Crepes with Fruit Jam
To make the pineapple compote, caramelise the sugar in a pot and quench with the coconut milk. Add the pineapple, remove from the heat and leave to steep.
To make the pancakes, beat the egg whites until stiff. Mix the egg yolks with the sugar, coconut milk, desiccated coconut and the flour and leave to rest for around 15 minutes. Then fold in the egg whites.
Fry 18 small pancakes one after the other in hot butter. Keep warm in the oven (around 75°C) until they are all finished.
Serve with the lukewarm compote and garnish with the coconut chips.