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Sri Lankan Pani Pol (Sweet Coconut Stuffed Crepes)
5 from 10 votes

Sri Lankan Pani Pol (Sweet Coconut Stuffed Crepes)

Sri Lankan Pani Pol are delicate crepes filled with a sweet coconut mixture made from desiccated coconut, coconut milk, muscovado sugar, and warm spices like cardamom and cinnamon. The crepes are flavored with turmeric or saffron for color, and the filling is cooked down until sticky and fragrant. These crepes offer a sweet, spiced treat combining creamy coconut and soft, thin pancakes.

Prep Time
1 hr
Cook Time
1 hr
Additional Time
1 hr
Total Time
3 hrs
Servings: 22 Stuffed
Calories: 159 kcal
Course: Dessert, Snacks
Cuisine: Sri Lankan

Ingredients

Coconut Filling
  • 1 ½ cups desiccated coconut OR 2 cups freshly grated coconut
  • ¾ cup coconut milk you can omit this if you're using freshly grated coconut, good quality
  • 200 g muscovado sugar in weight (PLEASE SEE RECIPE NOTE), about 1 cup, or grated jaggery
  • Pinch salt
  • ¼ cup water
  • 4 cardamom pods or ¼ tsp ground cardamom
  • ¼ tsp cinnamon
Sri Lankan Pancakes (Crepes)
  • 200 g all-purpose flour about 1⅔ cups (measured by spoon and level method
  • 2 cups milk
  • ¼ cup neutral cooking oil generic cooking oil
  • ½ tsp salt sea salt
  • 2 tbsp sugar
  • 4 egg large
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ¼ tsp Turmeric OR 4 saffron strands prepared as described below in instructions

Instructions

Sweet Coconut Filling
    Cup of Yum
  1. Add the coconut milk into a saucepan and heat until it's simmering (not boiling). When it starts to simmer, add the desiccated coconut and stir to combine.
  2. Remove from the heat and allow the coconut to cool down. This also allows the desiccated coconut to completely absorb the milk. Store the coconut in a bowl, cover and set aside until needed.
  3. Combine the sugar, salt, water, cardamom and cinnamon in a saucepan, and heat over medium heat while stirring occasionally until the sugar has melted completely.
  4. Bring the sugar syrup to a boil. Add the coconut to the sugar syrup and mix well.
  5. The coconut sugar mix will be runny, with extra moisture. Cook the mix over medium heat, until the sugar syrup is absorbed by the coconut and you have a sticky coconut mix.
  6. Let the mix cool down to room temperature, while you make the crepes.
Saffron Strands (optional - instead of turmeric)
  1. Grind the saffron strands along with ¼ tsp sugar and ¼ salt until the saffron strands are completely ground.
  2. Steep the ground saffron mix with 3 tbsp of hot water and leave it to cool down to room temperature.
  3. Add this instead of turmeric, if you prefer.
Sri Lankan Pancakes (Crepes)
  1. BLENDER - place all the ingredients in a blender. Start with the liquid ingredients, and then add the dry ingredients.
  2. Blend until you have a smooth crepe batter. Let the crepe batter sit at room temperature, covered, for about 15 - 30 minutes to rest.
  3. WITHOUT A BLENDER - place all the dry ingredients in a large bowl. Whisk all the wet ingredients together in a jug.
  4. Create a well in the middle of the dry ingredients and slowly pour the wet ingredient mix, while whisking. After adding half of the liquid, whisk the mix to ensure there are no lumps. Add the rest of the liquid and whisk until smooth. Let it rest, covered, for 15 - 30 minutes until you are ready to use it.
  5. MAKING THE CREPES - heat a 6 inch or 8 inch non-stick pan over medium-high heat. Brush some oil on the surface of the pan when it’s hot.
  6. Pour ¼ cup of the batter into the hot pan, while swirling, to evenly coat the surface of the pan. The batter will create bubbles on the surface if it's hot enough (this is characteristic of Sri Lankan crepes, but it's optional). Cover any big holes with some loose batter.
  7. Cook for about 30 seconds, until the edges turn golden brown in color.
  8. Loosen the crepe and flip it over, and cook for a further 15 - 30 seconds.
  9. Both sides should be golden to dark golden brown in color.
  10. Flip the crepes over on to a plate and stack them on top of each other until you have cooked all the crepes.
  11. Once all the crepes are cooked, cover the stack with a clean cloth and let it cool.
  12. A NOTE ABOUT THE CREPES - if the pan is not as hot, the crepes will take a little longer to cook, and the surface will be smooth (no bubbles), but still go ahead and flip the crepe when the edges start to brown. These will then look more like French crepes. The number of crepes you make will depend on the size of the pan as well.
Assembly
  1. Spread about 2 tbsp of the coconut filling in the center of each cooled crepe. Fold one end over the filling. Fold the edges in and roll up the crepe roll to form a log/roll - similar to how spring rolls are rolled up.
  2. Place the crepes on a plate, with the seam side down. Repeat with all the crepes.
  3. Cover the crepes with a cloth or plastic wrap until needed.
  4. Eat them plain, or with a cup of tea. Enjoy!

Notes

  • If muscovado sugar or jaggery is unavailable, dark brown sugar can be used as a substitute without significantly altering the flavor.

Nutrition Information

Serving 1roll Calories 159kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 32mg (11%) Sodium 79mg (3%) Potassium 108mg (2%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 79IU (2%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 22 Stuffed

Amount Per Serving

Calories 159

% Daily Value*

Serving 1roll
Calories 159kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 32mg 11%
Sodium 79mg 3%
Potassium 108mg 2%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 79IU 2%
Vitamin C 1mg 1%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.