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Pineapple Dutch Baby Pancake with Whipped Coconut Cream

Few breakfast foods bring this much flair to the table, but Chef Brooke Williamson’s tropical take on a Dutch baby goes above and beyond.

Brooke Williamson

45 Minutes
4 Servings
  • For the caramelized pineapple:
  • 1 tablespoon unsalted butter
  • ½ cup light brown sugar
  • 2 cups diced pineapple
  • 2 tablespoons passion fruit purée (or substitute mango or guava purée or orange juice)
  • For the whipped coconut cream:
  • 2 13.5-ounce cans coconut milk or cream, chilled unopened in fridge at least 30 minutes and up to overnight
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla paste or extract
  • ¼ teaspoon kosher salt
  • For the Dutch baby and assembly:
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup whole milk
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • Pinch ground cinnamon
  • 4 tablespoons unsalted butter
  • Toasted coconut, to garnish (optional)

    Make the caramelized pineapple: Heat a medium or large Non Stick Frying Pan over medium. Add butter and brown sugar. Stir well with a Wooden Spoon or rubber spatula until sugar has melted, 2–3 minutes.


    Add pineapple and fruit purée and cook until juices from pineapple and purée reduce and pineapple begins to caramelize, 10–15 minutes more. If butter-brown sugar mixture clumps, break up with a spoon or spatula and allow to dissolve. Remove from heat and allow to cool slightly; reserve. Makes about 1 cup.


    Make the coconut whipped cream: Chill a stand mixer bowl or large mixing bowl for 10 minutes.


    Do not shake cans of coconut milk. Carefully open cans, scoop layer of cream from top, and transfer to chilled bowl. You should have about 2 cups cream. Reserve remaining liquid in cans for another use.


    Using a stand mixer or hand mixer fitted with a whisk attachment, whip coconut cream until softened, about 30 seconds. Sift in powdered sugar and add vanilla and salt to cream and continue whipping until fluffy, about 1 minute. Do not overmix or cream can become separated. If cream seems too thick, add reserved coconut liquid 1 Tbsp. at a time, and whisk to combine. Chill in fridge until ready to use.


    Make the Dutch baby and assemble: Preheat oven to 425F.


    Add eggs, flour, whole milk, granulated sugar, salt, and cinnamon in a mixing bowl and whisk until smooth. Chill in fridge until ready to use.


    Heat a large Enameled Cast Iron Skillet in oven for at least 10 minutes. Carefully remove and add butter to Skillet, swirling to melt. Quickly add batter and return Skillet to oven. Bake 10 minutes, then lower heat to 350F. Watch carefully and remove Dutch baby once puffed, set in center, and golden brown on edges, 5–8 minutes more.


    Serve immediately topped with caramelized pineapple, whipped coconut cream, and toasted coconut, if using.