Kaluhi's Kitchen

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Coconut Crepes with Passion Fruit Curd

“Absolutely delicious!!!” Those were the first words that popped into my mind after having my first bite of this creation! My eyes widened and my heart raced as I savored the flavors of my coconut crepes with passion fruit curd. I pushed my camera aside and sat on the floor and just finished the first crepe before I got up to get some tea and eat some more. That morning, I had woken up with  a severe Kraving for something sweet after enjoying lots of nyama-choma the past weekend. I just wanted something sweet so my mind went to work. I remembered taste a lemon curd I had at my friend’s place and I decided to make one but with passion fruit. To make my breakfast even more delicious, I decided to make crepes and add some desiccated coconut which I have lately been loving as an ingredient of late.Also, I am more of a crepe girl than a pancake girl :)). Have you ever made something for the very first time from the top of your head and shocked yourself with the amazing outcome? This was one of those days for me! I am sooooo excited to share this recipe with you, since you too can make this masterpiece and experience fantastic flavor with ingredients that are readily available to you.

PREP TIME: 10  MIN            COOK TIME: 30 MIN            SERVES:2


For the crepes

1 cup of all purpose flour

1 egg

3 tabespoons of sugar

3/4 cup of milk

2 tablespoons of dessicated coconut

For the curd

1 egg yolk

6 passion fruit

3 tablespoons of caster sugar/icing sugar

1 tablespoon of unsalted butter



First, begin working on your curd. In a bowl, add your egg yolk and the granulated sugar. Whisk those together until combined.

 It is a crucial ingredient since it makes the curd thick as it would a custard. To this core your passion fruit and whisk it all until completely combined. DO NOT use carton passion juice. You need the actual fruit in order to keep ingredient balance.

Take a sufuria and put some water to boil and place the bowl with the curd mixture over the sufuria. The steam from the water is what will be used to make the curd. I did not use direct heat while making this curd because the egg yolk will likely curdle, and no one has time to watch scramble eggs form among passion fruit (yuck!)

For your curd, you need to constantly stir for about 10 minutes until it had thickened and coats the back of your mwiko the same way uji (porridge) would when it is ready. At the 5 minute mark, add your butter. Once done, take form the heat and sieve.  Place this in your fridge for it to cool. You can make this in advance and just have it in your fridge so that when you need some, you can just get it without going through the whole process.

Now, for the crepes!

Place your egg and your sugar in a bowl and whisk until frothy and pale yellow. In another bowl, combine your flour and the desiccated coconut until well mixed. Add the frothy egg mixture and fold it in. Once roughly combined, add your milk bit by bit until the batter had the consistency of a light yoghurt. The lighter your batter, the thinner your crepes.

Proceed to cook your crepes by ladling your batter onto a greased pan, allowing each side to get about a minute on its surface or until golden brown. Look at how beautiful the coconut looks <3!

Fold your pancakes on your plate, drizzle some passion fruit curd over them, unleash your inner glutton and tear this down like the food beast you are ;))

The coconut crepes brought out the amazing taste of this nutty ingredient and goes so well in nearly everything sweet. It is an ingredient I have been really loving lately and I was so stoked it’s beauty shone through in this recipe. It was beautifully complimented by the sweet and mildly tang taste of the passion fruit curd. Besides passion fruit, you can use lemon, oranges or tangerines to make the curd. Citrus season is around the corner so book mark this recipe and fill your fridge with all kinds of delicious curds.

The beauty about this curd is, you can have it with both crepes and pancakes, as a drizzle over fresh maandazi or over freshly baked cake! Either way, you will love it <3

Ready to make your breakfast and brunch is unforgettable! Your first stop has to be this recipe!

To all things delicious!


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  1. Good evening looks delicious and all yummy for lack of a better food word.. To us who’re always in a hurry before this shift or that lecture class, Are they available in the market or you devour all by yourself and let’s us be the chef that you’re.. Sharing is caring.. But I prefer the price tag sharing..

    • kaluhiskitchen

      April 5, 2017 at 10:27 am

      LOL! But I have just given you the recipe. That means you can try them at home! Be it on Saturday or a late sunday afternoon, you can make this for your self very very verrrrry easily!

  2. Is the butter necessary or is there a substitute?#weightwatcher

    • kaluhiskitchen

      April 6, 2017 at 1:55 pm

      Butter is a mandatory ingredient. Without it it will not be a proper curd but a weird egg fruit mixture. The only ingredient that can vary in the curd and be substituted is the kind of fruit you want to use.

  3. Wow…..i surely tried this and wow…….just wordless after the first bite.

    • kaluhiskitchen

      May 5, 2017 at 12:03 pm

      That’s the exact feeling i had!! Utter speechlessness!!! And im so happy you had the same feeling <3

  4. hey chef .you are amazing…..where are the you tube videos aki. done allthe 6. saw so many pics on ig.=100+ videos. preety please

    • kaluhiskitchen

      July 14, 2017 at 12:40 pm

      Not too keen on YouTube to be honest. Production is VERY VERY VERY INTENSIVE and VERY EXPENSIVE, so I stopped. I will be back, bust with a totally different style,

  5. Hey Kaluhi, can the egg be susbituted coz I don’t eat eggs and would really like to try this receipe.

    • kaluhiskitchen

      August 4, 2017 at 11:09 am

      Unfortunately a curd cannot be a curd without the egg. It just cannot be substituted. The only thing that can be switched up is the kind of fruit you use

  6. Perfect…just perfect

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