The Story Behind Koko Head Cafe’s Coconut Ricotta Pancakes
If you’ve ever been to Honolulu, you know that the line outside Koko Head Cafe is entirely worth the wait. Owned by celebrity chef Lee Anne Wong (of Top Chef fame), this island brunch hotspot is famous for putting incredible local twists on classic morning comfort foods.
The only problem with Koko Head Cafe is that it ruins you. In the best way.
One bite of those coconut ricotta pancakes — drenched in haupia syrup, topped with toasted coconut — and suddenly every other pancake feels meh. So I did what any reasonable person would do: I went home and made it my mission to bring that exact magic to my own kitchen. And now yours.
Why this works — the technique behind it
Most fluffy pancake recipes rely on beaten egg whites or double-acting baking powder to get that lift. Koko Head’s version does something smarter: whole milk ricotta. It adds fat and moisture without weight, so the interior steams into something almost custardy.
The coconut milk in the batter doubles down on flavor, but also keeps the crumb tender.
And then there’s the haupia syrup. Haupia is a traditional Hawaiian coconut pudding made from coconut milk and cornstarch, and when you thin it just slightly and warm it over the stove, it becomes the most luscious pancake topping you’ve ever had.
Tips for Getting These Right
Don’t overmix.
Low and slow on the heat. A medium-low skillet gives the inside time to set before the outside burns. These are thick they need the time.
Make the haupia syrup first. It takes maybe 10 minutes and can sit covered on the stove while you cook the pancakes. It will thicken as it cools, so if it gets too thick, just add a splash of coconut milk and stir over low heat.
Wish you planned ahead?
I’ll make sure ricotta is never a surprise ingredient — every week’s plan comes with a grocery list so you’re always stocked and ready.
Some of my Favorite Tools
My go-to for mixing thick batters without overworking them.
The unsung hero of every kitchen. I reach for it in almost every single recipe.
A note on Authenticity
I want to be honest: this is a copycat. I’ve been to Koko Head Cafe. I’ve stood in that line. I’ve eaten those pancakes. I am not Lee Anne Wong, and I don’t have her recipe. But I’ve made these enough times to get them right. They earned my husbands approval, which is not nothing.
If you’re ever on Oahu, please go to Koko Head Cafe. The real thing is worth every minute of the wait.
FLUFFY Coconut Ricotta Pancakes (Koko Head Cafe Copycat)
Ingredients
For The Pancakes
Dry
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons sugar
Wet
- 2 large eggs
- ¾ cup full-fat coconut milk
- 1/4 cup whole milk
- 1 cup whole milk ricotta cheese
- 2 tablespoons melted coconut oil plus more for cooking
- 1 teaspoon vanilla extract
For Cooking
- coconut oil or butter
For Topping
- 1/2 cup sweetened shredded coconut, lightly toasted
For The Haupia Custard Syrup
- 1 cup remaining full fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch, for cornstarch slurry
- 1 1/2 tablespoon water, for cornstarch slurry
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
Pancake Instructions
- In a large bowl, whisk together the ricotta, eggs, coconut milk, sugar, and melted coconut oil until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients just until combined. A few lumps are fine.
- Let the batter rest for 5–10 minutes while you prepare the syrup.
- Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
- Scoop about ¼ cup batter per pancake onto the griddle. Cook until a few bubbles form on the surface and the edges begin to set, about 4 minutes. Flip and cook another 2-3 minutes until golden brown.
- Serve warm with Haupia Coconut Custard Syrup and toasted coconut shreds.
Haupia Syrup Instructions
- Combine coconut milk, cream, sugar, and salt in a saucepan
- Bring to a gentle simmer
- Whisk Cornstarch and water together
- Slowly whisk cornstarch slurry into the coconut mixture
- Cook 2-3 minutes or until thick enough to coat a spoon
- Stir in vanilla
- Keep warm for serving
