- Step 1
Use electric beaters to whisk the cream and 1 tablespoon of the sugar in a medium bowl until firm peaks form. Gradually add the coconut cream and whisk until fluffy. Cover with plastic wrap and place in the fridge to chill.
- Step 2
Combine the remaining sugar, almond meal, baking powder, egg and milk in a small bowl and stir until smooth. Heat the butter in a large non-stick frying pan over medium-high heat until foaming. Pour four 60ml (1/4 -cup) quantities of batter around the edge of the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1-2 minutes or until golden brown and cooked through. Remove from heat.
- Step 3
Divide pikelets among serving plates and top with banana and coconut cream.