How to cook
Beat the eggs with the powdered sugar using a wire whisk, not a mixer.
Pour the coconut milk and oil, then add the flour and mix well until a homogeneous mixture without lumps is obtained.
Pour enough water to achieve an ideal pancake mixture - neither thick nor too thin.
Leave it to stand for 25-30 minutes and keep in mind that it will thicken further.
Heat a non-stick pan over medium heat. Grease the bottom with a teaspoon of oil and pour a ladle of the mixture (not full to the top). For a pan with a diameter of 9.4″ (24 cm), you should get 10 pancakes.
Bake until they aquire a golden color on both sides.
For the topping of this pancake dessert, cut the pineapple into small pieces and add the brown sugar.
Put it on the stove over low heat - 194°F (90 degrees) for 5 minutes. The aim is to obtain a slightly thick syrup, which wraps around the pieces of fruit.
When that's done, add the white rum and leave the mixture to cool slightly, just so it's not too hot.
Serve the Pina Colada pancakes with the fragrant fruit sauce and sprinkle them with fine coconut shavings.