1. Add flour, beaten egg, butter and 25ml Kara Cream of Coconut (sweetened) in a bowl and beat to a smooth batter.
2. Heat 1 tablespoon of oil in a non-stick pan; spread batter thinly and lightly onto pan. Fry both sides till light golden brown.
3. Slice fresh strawberries and place a few pieces on pancake and roll.
4. To make sauce, blend a few strawberries.
5. Add the blended strawberries and 25ml Kara Cream of Coconut (sweetened) in a pot and bring to the boil.
6. Drizzle over folded pancake; serve hot or cold.

Serving portion: 4 persons | Preparation time: 15 mins | Cooking time: 10-15 mins