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!