Chocolate pancakes with coconut-rice cream and raspberries

8 servings

40 minutes

Chocolate pancakes with coconut-rice cream and raspberries are an exquisite dessert where classic European cuisine meets exotic notes. Airy pancakes infused with rich chocolate flavor serve as the perfect frame for the cream made from fragrant coconut and tender rice. This cream gives the dish an amazing texture—the softness of the rice harmonizes with the creaminess of the cheese. The bright tartness of raspberries adds a refreshing touch, creating a perfect balance of flavors. The pancakes are rolled into elegant spirals and decorated with chocolate glaze, turning them into a true work of art. This dessert is perfect for cozy home gatherings, romantic evenings, and festive treats. Each serving is a little gastronomic celebration that awakens the senses and brings joy.

Energy value per serving

• Calories: 340.7
• Proteins: 7.7g
• Fats: 16.3g
• Carbohydrates: 40.8g

Ingredients

• Milk: 200 ml
• Chocolate: 50 g
• Sugar: 1 tbsp
• Salt: pinch
• Chicken egg: 2 pc
• Wheat flour: 100 g
• Cocoa: 20 g
• Mineral water: 120 ml
• Vegetable oil: to taste
• Round rice: 1 glass
• Coconut flakes: 3 tbsp
• Cottage cheese: 250 g
• Frozen raspberries: 100 g
• Chocolate glaze: 50 g

Cooking steps

1. Prepare the rice according to the package instructions. Add powdered sugar and coconut flakes to the hot rice and mix. While the rice cools, make the pancakes.

   Required ingredients:

   • Round rice: 1 glass
   • Sugar: 1 tablespoon
   • Coconut flakes: 3 tablespoons

2. Melt chocolate in hot milk. Beat eggs with a pinch of salt and sugar, while the mixer is running, pour in the hot chocolate milk. Add mineral water to the chocolate-milk mixture, then add flour with cocoa powder and knead the pancake batter. Let the batter rest for 30 minutes at room temperature, then add 3-4 tablespoons of vegetable oil.

   Required ingredients:

   • Milk: 200 ml
   • Chocolate: 50 g
   • Chicken egg: 2 pieces
   • Salt:  pinch
   • Wheat flour: 100 g
   • Cocoa: 20 g
   • Mineral water: 120 ml
   • Vegetable oil:  to taste

3. Bake thin pancakes. From this amount of ingredients, I got 10-12 pancakes.

4. Mix the cooled 'coconut' rice with cottage cheese and cream cheese.

   Required ingredients:

   • Cottage cheese: 250 g

5. Trim the cooled pancakes on both sides (cut off a bit of the roundness).

6. On the chocolate pancake, spread a thin layer of coconut-rice cream, then top with thawed raspberries (optional). Roll the pancake into a roll and prepare the remaining pancakes in the same way.

   Required ingredients:

   • Frozen raspberries: 100 g

7. Melt the chocolate glaze in the microwave (1.5 minutes) and decorate the crepe rolls with it.

   Required ingredients:

   • Chocolate glaze: 50 g