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Inspiration & Solutions
 

Hawaiian Style Brunch Recipe

Paradise on a plate (or table) means toasted coconut pancakes piled high, guava or mango mimosas chilled and ready-to-serve, and bowls filled with fresh, tropical fruits like pineapple, starfruit or dragonfruit. Just ask lifestyle blogger Shanna Schad. Inspired by the spirit of "aloha" and all things Hawaii, she came up with a simple yet festive Hawaiian-style brunch that you can prepare anytime, anywhere.

  • Prep time: 15 mins
  • Cook time: 25 mins
  • Total time: 40 mins
  • Serves: 4-6

Ingredients

For the Pancakes:

  • 2 cups World Market Toasted Coconut Pancake Mix
  • 2 cups cold coconut milk
  • 2 large eggs
  • 2 tbsp coconut oil or melted butter, plus extra for greasing pans
  • 2/3 cups chopped Royal Hawaiian Roasted Salted Macadamia Nuts
  • 2 small bananas, sliced

For the Syrup:

  • 1 cup Chaokoh Coconut Milk
  • 2/3 cup Sweet Tree Organic Coconut Sugar
  • 3 tsp arrowroot starch
  • ½ tsp coconut extract
  • 2/3 cups chopped Royal Hawaiian Roasted Salted Macadamia Nuts
  • ½ tsp Nielsen-Massey Vanilla Extract

For the Toppings:

  • chopped macadamia nuts
  • banana slices
  • toasted shredded coconut

For the Mimosa:

Fill champagne flutes halfway with chilled Ceres Guava or Mango Juice and top with chilled champagne or Cupcake Prosecco. Ceres juices and Cupcake Prosecco are all available at Cost Plus World Market.

Instructions

  • Make the Syrup by combining all but the arrowroot starch (or cornstarch) in a pan and bringing to a simmer, and stirring until the sugar is dissolved. In a small bowl combine the starch and enough water to make it liquid (2-3 teaspoons), and stir until dissolved, then add it into the coconut milk mixture and bring to a boil, stirring until the mixture thickens. Keep warm until ready to serve. Store in an airtight container in the refrigerator and reheat before serving.
  • Make the Pancakes by preheating a griddle or cast iron pan and seasoning with butter or coconut oil. Combine all the pancake ingredients in a large bowl and stir until just combined. Pour ¼ cup of batter onto preheated griddle or pan a few inches apart. Once edges start to bubble, carefully flip and finish cooking. Repeat with remaining batter, greasing pans or griddle lightly with more butter or oil when needed. Keep pancakes warm until ready to serve. Top the pancakes with macadamia nuts, sliced banana, toasted coconut and coconut syrup.

Read more about this recipe and brunch spread on Shanna's blog, Pineapple & Coconut.

    Channel your 'aloha' spirit and serve a delectable breakfast spread that tastes as good as it looks.

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