Our take on Boots & Kimo’s macadamia nut sauce

Ever been to Hawaii? We have, and we had some awesome macadamia nut pancakes at a little cafe in Kailua called Boots & Kimo’s. They were good. Very good. So good that I dreamed about them after I got back home.

The first time we attempted to recreate the macadamia nut sauce, it didn’t go so well. Perhaps because we only had hazelnuts in the house. The second time, we used a recipe that E had found on the web—someone else had obviously had the same post-Hawaiian holiday cravings as us. The results were good and my cravings were largely satisfied, but it wasn’t particularly healthy, so we reworked the recipe a little, and now whenever we get nostalgic about Hawaiian holidays, we serve up a big stack of pancakes with macadamia nut sauce.

Our take on Boots Kimos macadamia nut sauce 600x450 Our take on Boots & Kimos macadamia nut sauce


Our take on Boots & Kimo’s macadamia nut sauce


Makes enough for two family meals. We usually freeze half for another day.

  • 1 cup macadamia nuts
  • 1 tablespoon coconut oil
  • 2 tablespoons whole wheat flour
  • 1 can coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon lemon juice


  1. Put the macadamia nuts in a food processor and process until they’re very fine.
  2.  Then put them in a saucepan over medium-high heat until fragrant (about 5 minutes). (Make sure you don’t burn the nuts!)
  3. Lower the heat to medium and add the coconut oil, stirring until melted.
  4. Stir in the flour and cook for 1 minute.
  5. Slowly pour in the coconut milk, stirring the whole time.
  6. Add the maple syrup, salt, and vanilla essence.
  7. Cook until thickened (about 5 minutes), stirring constantly.
  8. Stir in the lemon juice, serve warm, and don’t forget to breathe between bites!


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