For the kiwi and pineapple salsa
|2|| kiwi fruit
|200 g g|| pineapples
(zest and juice)
|8||cooked crepes cooked crepe|
|8 tbsp tbsp||coconut yoghurt coconut yoghurt|
|8 tsp tsp||grated coconut grated coconut|
Tropical crepe with kiwi and pineapple salsa
This healthier crepe recipe is full of tropical flavours, with creamy coconut yoghurt and a zesty fruit salsa. Take a look at our easy batter recipe to learn how to cook pancakes.
- For the salsa, dice the kiwi and pineapple into small chunks and place in a bowl.
- Toss through the lime zest and juice until thoroughly combined, then set aside until required.
- To serve, fold each crepe in half and and half a tablespoon of coconut yoghurt and a spoonful of salsa. Fold the crepe into quarters and top with another half tablespoon of yoghurt, more salsa and a teaspoon of desiccated coconut.