Make a pastry cream: place the condensed milk and water into a saucepan, mix well and bring to the boil, stirring continuously. Remove from the heat.
Whisk the egg yolks together until pale and fluffy. Add the sieved flour and mix well.
Pour the hot milk onto the egg yolks, whisking continuously. Return the mixture to the pan and cook, stirring, over a low heat for 5-8 minutes until thickened. Remove from the heat.
Gently heat the coconut in a dry frying pan, stirring occasionally until toasted to a golden brown. Stir the orange zest and two thirds of the coconut into the cream. Cover with cling film and allow to cool.
Place a few chopped strawberries onto each pancake and spoon over some coconut pastry cream. Fold the base of the pancake up by a quarter then roll up to form a cone. Repeat with all the pancakes and filling, reserving some strawberries. Serve cold or warm with strawberries and the remaining toasted coconut and vanilla ice cream.
Recipe courtesy of Carnation