These coconut milk crepes are thin, soft, and naturally dairy-free. You’ll need just four ingredients and a few minutes to make them. They’re perfect with sweet toppings or savory fillings—great for breakfast, brunch, or dessert.
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If you think my eggless pancakes are a breeze to make, just wait until you try these coconut milk crepes!
I love the flavor of coconut milk, and just like in my chickpeas coconut curry, it adds a lovely hint of natural sweetness. Crisp around the edges and soft in the middle, my coconut milk crepes are the perfect way to start your day.
I tried this dairy free crepe recipe first when a friend’s daughter had come over for a sleepover. I’d already gone through my usual brunch lineup—adai with mint coconut chutney, and of course, pancakes.
I had a can of coconut milk in my pantry and just came up with this recipe. They turned out perfect on the very first try! Everyone loved them that day, and I knew right away I had to share the recipe with you.:)
Ingredients and Equipment
These crepes with coconut milk require just 4 ingredients!
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.
Plain flour: Also known as all purpose flour.
Coconut milk: I use full-fat canned milk.
Coconut oil: To drizzle around the crepes and to grease the frying pan. You can use any neutral-flavored oil if you prefer.
Water: To bring the batter together.
Equipment: To make these simple vegan crepes, you’ll need:
- A bowl and a whisk (or a blender for faster results)
- A skillet or griddle pan. I prefer using my cast-iron tawa—the same one I use for my bullet naan—but you can use a non-stick crepe pan if you prefer.
- A cup or ladle to scoop and spread the batter.
- A turner or spatula.
Instructions
Here’s a step-by-step guide to making the most delicious and soft coconut milk crepes.
Also, see the video at the end of the recipe card below.
Step 1: Make the crepe batter
Add the plain flour, coconut milk, and water to a bowl or a blender jar. Whisk well or blend until the batter is smooth and lump-free.
How thin should crêpe batter be? The batter should have a thin, pourable consistency (see the video snippet below). Adjust the consistency of the batter, if required, by adding some water or coconut milk.
Cover and set it aside for 10 minutes. This allows the batter to rest, and if your coconut milk was in the fridge, it gives it time to come to room temperature.
Step 2: Make the crepes
While the batter is resting, place the pan over medium heat and warm it evenly. Melt the coconut oil and keep it ready.
Padma’s top tip: The pan should be evenly hot, but not scorchingly hot. If it’s too hot, it will be hard to spread the batter.
Add a few drops of oil to the pan and spread it around evenly. Pour some batter in, and using a large spoon, spread it into an even layer.
Drizzle a little coconut oil around the edges and cook the crepe until you no longer see any wet patches.
Tip: Spread the batter using very light pressure. Pressing too hard can tear the crepe.
Gently slide a turner spatula under the crepe and flip it over. Cook for another minute, or until you see some light brown spots.
Remove from the pan and serve warm or cold with toppings of your choice. (See the section below for ideas.)
Hint: Place the crepes on a cooling rack for a couple of minutes before stacking them. This step is optional, but I like to do it—otherwise, the crepes tend to "sweat" and stick to each other.
Recipe Notes
Servings: The quantities mentioned here make enough batter for 7 to 8 crepes. You can easily double the amount if you're making these for a brunch party!
No added salt: You might have noticed—I prefer not to add salt (or sugar) to this recipe so you can pair the crepes with fruit and sweet toppings, or go the savory route.
Shredded coconut: If you like a more pronounced coconut flavor, feel free to add up to 2 teaspoons of desiccated or freshly grated coconut to the batter. I prefer to sprinkle desiccated coconut just before serving.
Greasing the pan: This is important, but don’t overdo it. The crepes won’t cook evenly if there’s too much oil in the pan. So be sure to wipe out any excess oil between crepes.
Cook on medium heat: Start with a pan that’s evenly heated over medium heat, and keep the heat at medium throughout cooking.
What is the best coconut milk for crepes?
The best coconut milk for crepes is full fat coconut milk. It gives the batter a rich, creamy texture that makes the crepes soft and tender with a lovely hint of natural sweetness. Lite or carton coconut milk tends to be thinner and less creamy, so your crepes might turn out a bit less tender. Know more about different types of coconut milk.
Storage and Reheating
Let the crepes cool completely before stacking or storing them. Place them in an airtight container with a sheet of parchment paper between each crepe to keep them from sticking. They’ll keep well in the fridge for up to 3 days.
To reheat, warm them one at a time in a dry skillet over medium heat for about 30 seconds per side, or pop them in the microwave for 10–15 seconds.
You can also freeze them for up to a month; just thaw in the fridge overnight before reheating.
FAQs
Yes, you can make coconut milk crepes in advance! Once they’ve cooled completely, stack them with parchment paper in between and store them in an airtight container in the fridge for up to 3 days.
They reheat beautifully in a dry skillet or microwave, so they’re great for meal prep, brunch spreads, or quick breakfasts. You can even freeze them for longer storage—just thaw overnight in the fridge before reheating.
Yes, you can make the coconut milk crepe batter in advance! Just mix it up, cover, and store it in the fridge for up to 24 hours.
Before using, let the batter come to room temperature and give it a good whisk, as it may thicken or separate slightly.
Yes, you can use coconut milk for crepes! It’s a great dairy-free alternative that adds a subtle hint of sweetness and makes the crepes soft and flavorful. Full-fat coconut milk works best for a smooth, pourable batter and a tender texture.
Yes, you can use either canned or carton coconut milk to make coconut milk crepes, but there’s a slight difference between the two.
Canned coconut milk is thicker and richer, which gives the crepes a soft, tender texture and a more pronounced coconut flavor.
Carton coconut milk is thinner and more diluted, so if you’re using that, you may need to reduce the water in the recipe slightly. I prefer using full-fat canned coconut milk for the best results—it makes the batter smooth and the crepes extra soft and delicious!
Yes, you can use this coconut milk crepe batter to make pancakes, but keep in mind that the texture will be quite different.
Crepe batter is thinner and designed to spread out in the pan, so the pancakes will turn out lighter and flatter than traditional fluffy ones. If you’re aiming for thicker, fluffier pancakes, reduce the liquid slightly or add a bit of baking powder. That said, if you’re in a pinch, this batter works just fine for quick, soft pancakes with a subtle coconut flavor!
How to serve coconut crepes?
The sky’s the limit! Here are some of the ways we enjoy these crepes:
As a fruity breakfast, fresh or macerated strawberries (or any berries of your choice) and sliced bananas pair beautifully with these crepes. For a sweet touch, I sprinkle some grated coconut. As unique as it may sound, I love a drizzle of my sweet and sour tamarind sauce on top. You can, of course, go with your favorite syrup instead.
On days when I want a more filling breakfast, I like having some Greek yogurt with it, but any plant-based yogurt will taste just as good!
As a savory brunch, I love having them with mung bean curry or my high-protein black chickpea curry (which you can make using my recipe for kala chana).
As a dessert, I like to go classic with my favorite chocolate sauce and a dusting of icing sugar.
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Coconut Milk Crepes Recipe (Dairy-Free & Light)
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Ingredients
Equipment
Instructions
- Place all the ingredients, except the oil, in a bowl or blender jar. Whisk or blend until you get a smooth, lump-free batter. The batter should have a pourable consistency. Check out the video above for a visual guide to the texture.1 and ½ cups (~180g) plain, all-purpose flour, ¾ cup (~140g) coconut milk, full fat, ¾ cup water
- Set the batter aside for 10 minutes.
- Heat a pan over medium heat until evenly heated, but make sure it doesn’t get scorchingly hot. Add a few drops of oil and grease the pan.
- Pour a little less than ¼ cup of batter into the center of the pan and, using light pressure, spread it out until it’s evenly thick.
- Drizzle a bit of oil around the edges of the crepe and some on top. Let it cook for a minute—it's ready to flip when all the wet batter has set.¼ teaspoon per crepe coconut oil
- Flip and cook for another minute. Remove from the pan and place on a cooling rack (optional), then serve.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Servings: This recipe makes 7 to 8 crepes. I’ve assumed 2 crepes per person when paired with a generous serving of fruit or, if you prefer savory, something hearty like my chickpeas coconut curry.
- Coconut milk: I suggest using full-fat coconut milk, not the lite version. Full-fat milk gives the batter a smooth, creamy texture and makes the crepes super soft and delicious!
- Texture of the crepes: The crepes should be deliciously crisp around the edges and super soft in the middle.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Sara says
Love the flavor of coconut milk. Cannot wait to try this recipe!