Curd Cheese Coconut Pancake with Kiwi Compote

For the curd coconut pancake, separate the eggs. Grate the zest of the orange and lemon and squeeze the fruit.

Preheat the oven to 180 °C top and bottom heat. Mix curd, sugar, egg yolks, coconut flakes, flour, coconut milk, salt and vanilla until smooth.

Beat the egg whites until firm and fold into the curd mixture. Heat oil in a frying pan and pour in the batter.

Fry over moderate heat until the underside begins to brown. Place the pan in the oven and bake for about 20 minutes.

Remove the Schmarren, tear into bite-sized pieces with two forks and arrange on plates.

Heat the water together with the cloves, cinnamon stick and sugar and simmer for 10 minutes. Remove the spices.

Pour in the juice and zest of the orange and lemon and continue to simmer until about half of the liquid has evaporated.

Peel and slice the kiwis, place in the hot liquid (stop boiling) and let steep for a few minutes.

Serve the curd coconut pancake with the warm kiwi compote.

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