Mini Pancakes with Custard (Pandan Coconut Style): Fluffy Bites of Tropical Bliss

My Mini Pancakes with Custard Discovery Story

If you’d told me a year ago that mini pancakes with custard (pandan coconut style) would become one of my favorite desserts to whip up, I would’ve been skeptical. Pancakes and custard? Together? It sounded fussy and maybe even too sweet. But let me tell you, something magical happened the first time I made them. Imagine fluffy little pancake pillows stuffed with silky pandan custard that melts on your tongue. They’re everything: creamy, fluffy, tropical, and oh-so-addictive.

I first made these after a trip to an Asian bakery with my kids. They spotted these little green custard-filled treats in the display case, and of course, we had to try them. The flavor reminded me of childhood summers when my grandmother would cook with coconut milk and palm sugar. She didn’t know pandan, but she did know how to make creamy custards without ever glancing at a recipe card. I thought, “Why not bring that same magic into my pancakes?”

When my first batch hit the table, my husband raised an eyebrow — “Pandan? What’s that?” But after one bite, he was hooked. The kids called them “green pancake clouds.” And me? I fell in love with how something so playful could taste so elegant.

Welcome to DianaRecipes.com, where I share the recipes that have transformed my kitchen and my family’s table. I’m Diana, and my journey began standing on a wooden stool next to my grandmother, watching her cook by memory. No recipe cards, no measurements — just love and intuition. These mini pandan coconut pancakes remind me of her, even though they’re a little more exotic than anything she made. They prove her point: food should always surprise and delight.

What Makes These Pancakes So Special

Here’s what you’ll need for these tropical, creamy mini pancakes with custard:

The Pancake Base

1 cup all-purpose flour – The base for light, fluffy pancakes.
1 tbsp sugar – Just enough sweetness in the batter.
1 tsp baking powder – Helps them rise into little clouds.
1 egg – For structure.
¾ cup coconut milk – Adds that subtle tropical richness.
1 tbsp melted butter – For tenderness.

The Pandan Coconut Custard

½ cup coconut milk – Creamy and fragrant.
½ cup whole milk – Balances richness.
2 tbsp sugar – Sweetens the custard without overwhelming.
2 egg yolks – Silky texture.
1 tbsp cornstarch – Thickens to perfection.
1 tsp pandan extract – The star — sweet, grassy, aromatic.
Pinch of salt – To balance flavors.

Substitutions I’ve Actually Tested

Without pandan: Vanilla extract + a drop of green food coloring for looks. Tasty, but not the same tropical note.
Dairy-free: Almond milk works in both pancakes and custard — slightly lighter, still delicious.
Sugar-free: Tried monk fruit sweetener. The custard thickened but tasted less caramel-like.

Time Investment That’s Actually Worth It

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Compared to a full cake or custard tart, this dessert is delightfully quick.

My Time-Saving Trick: I make the pandan custard the night before, chill it, then use it as filling the next day.

Step-by-Step Instructions

Step 1: Make the Pandan Coconut Custard

Whisk coconut milk, whole milk, yolks, sugar, cornstarch, and pandan in a saucepan. Cook over medium heat, whisking constantly, until thick and silky. Chill before using.

Diana’s Tip: Don’t walk away — I did once, and ended up with scrambled eggs instead of custard!

What to Watch For: The custard should coat the back of a spoon.

Step 2: Prep Your Pancake Batter Like a Pro

Whisk flour, sugar, and baking powder. In another bowl, mix egg, coconut milk, and butter. Combine gently.

Diana’s Tip: Batter should be slightly lumpy. Overmixing makes tough pancakes.

What to Watch For: If too thick, add a splash of coconut milk.

Step 3: When Magic Happens

Cook mini pancakes (about 2 inches wide) on a buttered skillet until golden on both sides.

Diana’s Tip: Use a squeeze bottle or spoon to make them uniform — my first batch looked like blobs.

What to Watch For: Flip once. They cook fast!

Step 4: The Final Touch That Changes Everything

Sandwich two pancakes with a spoonful of pandan custard in between. Serve warm or chilled.

Diana’s Tip: I once piped the custard instead of spooning it — the kids thought they looked like little whoopie pies.

What to Watch For: Don’t overfill, or the custard will ooze everywhere.

Why I Feel Good About Serving These

Here’s the breakdown per serving (2 sandwich pancakes):

Calories: ~210
Carbs: 25g
Protein: 5g
Fat: 10g
Fiber: 1g

They’re sweet, but lighter than most desserts — and they sneak in eggs and coconut milk for a little nutrition.

Making These Even Better for You

Here are tweaks I’ve tried:

Lower sugar: Used honey instead of sugar in the custard. Gave a floral note.
Dairy-free: Coconut-only custard + almond milk pancakes = tropical bliss.
Protein boost: I whisked in vanilla protein powder once — my husband actually liked it for post-gym dessert!

How I Love to Serve These

After-Dinner Treat: Perfect bite-sized desserts for family movie night.
For Guests: I dust them with powdered sugar and line them up on a platter. They disappear in minutes.
Seasonal Twist: In summer, I add mango slices. In winter, I sprinkle toasted coconut flakes.
My Go-To Combo: Kids love them with extra custard on the side; I pair mine with hot tea.

Learn from My Kitchen Disasters

Mistake #1: Didn’t thicken custard enough. It oozed everywhere. Fix: Cook until thick enough to spoon.
Mistake #2: Made pancakes too big. They fell apart when filled. Fix: Keep them mini.
Mistake #3: Stored them assembled overnight. The pancakes got soggy. Fix: Assemble right before serving.

Meal Prep Magic with These Pancakes

Short-Term Storage: Keep pancakes and custard separate in fridge for 2–3 days. Assemble fresh.
Freezer-Friendly: Pancakes freeze well; custard doesn’t. Make fresh custard when needed.
My Sunday Prep Routine: I make a batch of pancakes, freeze them, then whip up quick custard midweek.

Why This Recipe Earned a Permanent Spot in My Kitchen

Here’s why these pandan coconut mini pancakes are here to stay:

They’re fun (my kids call them “green cloud sandwiches”).
They’re quick (ready in 30 minutes).
They feel exotic and café-worthy.
They remind me of my grandmother’s custards — simple, creamy, and made with love.

Every time I make them, I smile at how food can travel across cultures but still bring me back to that wooden stool in my grandmother’s kitchen.

Ready to try them? Share your mini pandan pancake creations with me on Facebook (Cooking with Diana) or tag me on Pinterest (@DianaRecipes). And if you love these, don’t miss my Tokyo molten cheese tarts — another custardy treat!