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Coconut maple toffee sauce for pancakes
Serves: 6-8
Prep time: 5 minsTotal time: 
Recipe photograph by Dan Jones
Coconut maple toffee sauce for pancakes
Serve this sauce over warm pancakes and top with your choice of toasted nuts, raspberries, coconut flakes and coconut or vanilla ice cream
Serves: 6-8
Prep time: 5 minsTotal time:
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Nutritional information (per serving)
Calories
269Kcal
Fat
16gr
Saturates
13gr
Carbs
28gr
Sugars
20gr
Fibre
0gr
Protein
4gr
Salt
0.25gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250ml coconut cream
- 50g light muscovado sugar
- 6 tbsp maple syrup
Step by step
- Heat the coconut cream with the sugar and maple syrup, plus a pinch of salt. Stir until melted then boil rapidly for 6-8 minutes until the sauce starts to thicken.
-
Leave to cool and thicken up further. Drizzle the sauce over warm pancakes and top with toasted nuts, raspberries, coconut flakes and coconut or vanilla ice cream.
Serve with:
Basic pancake recipe - the perfect base for this sweet topping