1.
Preheat the oven to 100°C.
2.
To make pancake batter, whisk coconut cream, egg yolks, flour, sugar, baking powder and a pinch of salt flakes in a bowl until combined. In a separate bowl, using a clean whisk, whisk eggwhites to medium peaks. Fold whisked eggwhites through coconut cream mixture.
3.
Grease a non-stick frypan and place over medium-high heat. Pour 1/3 cup (80ml) pancake batter into pan and cook for 2 minutes or until bubbles form. Flip and cook for a further 1 minute or until cooked through. Transfer to a baking tray and place in oven to keep warm. Repeat with remaining batter, greasing pan as required.
4.
Stack pancakes, layering sour cream and mango between each. Scatter with desiccated coconut and drizzle with honey, then serve immediately.