COCONUT-MACADAMIA PANCAKE LATIZA (1ST PLACE WINNER of our 2011 Recipe Contest)
12 SWEETSTACKS Gourmet Pancakes, prepared according to package directions and cooled
2/3 cup coconut milk
1 cup water, divided
1 (15 ounce) can condensed milk
1/4 cup butter
6 tablespoons granulated sugar
2 large eggs, beaten
2 teaspoons pure vanilla extract
1/4 cup cornstarch
1/2 cup shredded unsweetened coconut, coarsely chopped
1/4 cup finely chopped macadamia nuts
1 tablespoon ground cinnamon
Place 6 pancakes on bottom of a 9"x13"x2" baking dish, overlapping slightly. Top with remaining 6 pancakes. Arrange so that entire bottom of dish is layered with pancakes and there are no holes inbetween them. Place coconut milk, 2/3 cup water, condensed milk, butter and sugar in a 1-quart saucepan. Bring to boil over medium heat, stirring occasionally. Add eggs and vanilla extract slowly but steadily, stirring constantly and bring to a boil. Lower heat to simmer.
In a small bowl, blend remaining 1/3 cup water and cornstarch until smooth. Stir into hot mix. Continue to stir until thickened. Remove from heat and stir in coconut and nuts. Spread gently over pancakes. Chill until cold. Sprinkle with cinnamon just before serving.
Serves 12 easily.
This recipe was submitted by Candy Candy Barnhart from Makawao, Hawaii. Congratulations, Candy!!!