Mango Colada Pancakes

Ingredients

1 Package Coconut Crème Pie Filling Mix
16 oz Coconut milk
1 ½ cups Buttermilk Pancake Mix
1 ¼ cups Cold water
¼ cup Snowflake coconut, lightly toasted
1 cup Ready Cut Mango Cubes
1 cup Ready Mango Puree
1 cup Grade A Maple Syrup
2 tbsp 151 Bacardi rum
1 tsp Korintji Ground Cinnamon

Directions

Add coconut crème pie mix to the coconut milk in mixer and mix with a whisk attachment for 5-6 minutes or until set firm.

Mix pancake mix with water and pour ¼ cup to ½ cup of batter on a griddle that has been preheated to 375° and cook 1-2 minutes on each side until golden brown.

Mix the mango puree with the maple syrup, rum and cinnamon in a saucepan, whisk over low heat for 2-3 min.

Build the plate starting with a Pancake. Scoop the coconut filling on top and sprinkle with mango cubes and coconut. Repeat for as many layers as desired finishing with filling, mango, coconut.

Finish with a drizzle of the mango cinnamon syrup as well as some extra on the side.

Enjoy!