Dairy Free Coconut Milk Crepes

Delicate, tender crepes with just a whisper of coconut flavour — these coconut milk crepes are a perfect balance of light, indulgent, and naturally dairy-free.

As I write this post, Pancake Day is fast approaching.

Celebrated in the U.K. on the same day as the Christian festival of Shrove Tuesday, it began as a way for people to use rich, indulgent produce — like eggs, milk, and sugar — before the more conservative 40-day fasting period of Lent in the run-up to Easter.

Even though the festival started as religious, much like Christmas, it’s become a cultural event that people celebrate regardless of religion. Everyone across the country is flipping pancakes, whether for breakfast, lunch, or dinner … We even have pancake races, which are as strange as they sound!

Of course, these coconut milk crepes are scrumptious any time of the year. You don’t need to wait for a special occasion to enjoy them.

I’ve even received feedback that these coconut milk crepes are tastier than “ordinary” crepes. I agree — they’re softer, with a more tender bite and a subtly sweet, nutty aroma from the coconut milk that’s just heavenly.

🥞 Ingredients Breakdown

• Plain flour: Otherwise known as all-purpose flour (AP flour) in the U.S. You can use self-raising flour or cake flour without any negative impact, but slightly lower protein content makes for a more tender, less chewy bite.
• Coconut milk: I use full-fat content milk for the best results. My recommendation: Find a brand with a high percentage of coconut and fewer stabilisers and/or emulsifiers. You’d be surprised at how much they vary!
• Eggs: Act as a binder and provide structure to our crepes. Use room-temperature eggs.
• Coconut oil: To make this recipe dairy-free, we’re skipping butter. If you like neutral-tasting oil, like me, opt for cold-pressed coconut oil, which doesn’t have any evident flavour.
• Sugar: Sweetens our coconut milk crepes just slightly.

Next, you have the optional ingredients I’ve used in my topping.

Feel free to switch these out with ones of your choice — I offer plenty of suggestions in the sections below.

• Strawberries: Fresh British strawberries are gorgeously sweet and full-flavoured.
• Lemon: Adds a pleasant hint of citrusy tartness to the strawberries.
• Sugar: This is used to macerate the strawberries (softening and sweetening). I’ve used granulated sugar, but caster or brown sugar is acceptable.
• Desiccated coconut: Once toasted, this amplifies the stunning tropical nutty flavour running through these coconut milk crepes. Larger coconut chip flakes work just as well.

🍓Variations and Customisations

• Boost the coconut flavour. Although this recipe uses coconut milk and oil, both flavours are very subtle. To infuse the coconut milk crepes with more tropical interest, stir toasted desiccated coconut into the batter. This way, you’ll get a gorgeously nutty sweet crunch in every bite!
• Add vanilla or other spices. Cinnamon, nutmeg, cardamom, or vanilla all pair well with coconut and spice things up.
• Create a tropical twist: Instead of my chosen filling of macerated strawberries, why not try mango slices and/or passionate curd? P.S.: If you love tropical flavour, do try my cream-filled mango pancakes …

Of course, these coconut milk crepes are 100% nut free, soy free, and dairy free.

However, you can also make them gluten free by switching standard flour for an alternative like oat flour, buckwheat flour, or a blend.

🧑‍🍳 How to Make Coconut Milk Crepes (Step-by-Step Photos)

Making coconut milk crepes is just as easy as traditional ones, if not easier!

Because there’s no true prep work involved (especially if you skip fillings), the whole recipe is ready in less than 15 minutes.

Plus, I use a secret tip — using a blender instead of a hand whisk — to make the batter. This avoids lumps, but it’s also much, much less work.

Cooking the Coconut Crepes

How to Macerate Strawberries

Macerating strawberries is the BEST way to bring out their flavour.

In-season British strawberries don’t usually need this treatment, but it’s the perfect way to draw out the intense sweetness of underripe or out-of-season strawberries.

The technique works by soaking strawberries in acid (lemon juice) and sugar. Sometimes liquor is used, but my version is alcohol-free. Once soaked, the strawberries become softer and sweeter — ideal as a filling for crepes.

Roasting Desiccated Coconut

Expert Tips for Perfect Coconut Milk Crepes

Crepes were one of the first things I learnt to cook myself — many years ago! Since then, I’ve travelled to France multiple times, sampling some of the best crepes in the world. Eating crepes with a view of the Eiffel Tower from Place du Trocadero … perfection!

Over the years, I’ve perfected the process.

Here’s my best advice:

• Rest the batter. While your crepes will be fine without this step, it undoubtedly improves the texture. Resting the batter for at least 15 minutes allows the gluten to relax and the flour to “hydrate,” making for a softer result. If you have the extra time, it’s absolutely worth it.
• Quality coconut milk. I can’t overstate the difference between low-quality coconut milk and high-grade (and it’s not related to price). Generally speaking, full-fat coconut milk yields much tastier crepes; less water, more cream.
• The right pan is key. Don’t try cooking crepes on an aluminium pan. Ideally, you’ll need a traditional crepe pan; otherwise, a large non-sticking frying pan is an acceptable choice.
• Only lightly grease the pan. If you add too much fat to the pan, your crepes won’t cook evenly. For the best texture and appearance (colour), use a silicon brush to lightly spread oil over the pan’s surface.
• Cook on low heat. If you set the heat too high, your coconut milk crepes are lightly to become crispy, rather than soft.

❓Frequently Asked Questions

🍯 Serving Suggestions for Coconut Milk Crepes

There are endless ways to serve coconut milk crepes!

For breakfast, I like to fill the crepes with either coconut cream or coconut yoghurt, fresh fruit, and grated lemon zest. Then I fold the crepes into quarters and finish them with a pretty dusting of icing sugar.

It’s impressive and inviting — ideal for special breakfasts like Mother’s Day, birthdays, Valentine’s Day, or just to say “I love you” either to someone else or yourself (self-care!).

For an after-dinner dessert, you can go all out by making a coconut milk crepe cake. Lay the crepes flat and layer up with coconut cream. Top the stack with fresh fruits or coat with chocolate.