METHOD

1. Mix 2 cups flour with 2 cups water to make a pancake batter (add more water if necessary).
2. Peel and cut in half lengthwise each banana.
3. Heat frying pan and add 1tsp butter then immediately add quarter cup of flour mixture and fry for one minute on either side to make pancake.
4. Repeat until you have used all your mixture, put cakes aside to rest.
5. Add 2 tbsp butter to frying pan then add bananas and fry until golden brown giving off a wickedly dangerous smell
6. In a heated pan put the grated coconut from making the coconut jam (see below) and cook over the heat until it smells toasted. Remove from pan.
7. Make your Tropical Salsa by finely dicing pineapple and guava, scooping in passionfruit and combining in a bowl with mint leaves.
8. Place one Panikeke on a plate, add cooked misiluki (banana) and top with another panikeke, drizzle with Siamu popo, Sprinkle with cinnamon and top with the toasted coconut.
9. Slice Starfruit for garnish and then top with a scoop of tropical salsa, add mint to garnish and serve.

For the Coconut Jam:

1. Grate coconut and squeeze cream. Do not throw away the grated coconut.
2. Pre-heat frying pan, then place 2 to 3 tbsp of brown sugar and stir until sugar completely melts. Be careful not to burn the melted sugar.
3. Combine coconut cream with melted sugar and stir continuously until you get a nice smooth caramel sauce texture.