Pineapple pancakes with lime & coconut sauce

Pineapple pancakes with lime & coconut sauce
400 ml coconut milk
50 ml coconut liqueur (Batida)
1-2 limes
1 vanilla pod
3 egg yolks
3 eggs
50 ml sweetened condensed milk
100 g flour
1 tsp. baking powder
350 g pineapple flesh
For the sauce (custard): Mix coconut milk and liqueur thoroughly in a bowl. Rinse a lime in hot water and remove some of the peel with a peeler. Bring 300 ml coconut milk, the vanilla pod, cut open lengthways, and the piece of lime peel to the boil in a saucepan.
Mix the sugar with the 3 egg yolks. Stir in the hot coconut mixture. Place the resulting mixture in a saucepan and heat, stirring continuously, until it has thickened slightly (but do not allow to boil). Pour the custard through a sieve and leave to cool slightly.
For the pancakes: Finely grate approx. 1 tsp. of lime zest. Squeeze both the limes. Whisk the remaining 3 eggs, the lime zest, 2 tbsp. lime juice, the remaining 100 ml coconut milk and coconut liqueur and the condensed milk together. Stir in the flour and baking powder. Slice the pineapple into slender rings.
Place approx. 2 tbsp. batter on the crêpes maker and top with pineapple rings. Cook the pancakes until golden brown on both sides. Add more lime juice to the lime & coconut sauce (custard) as desired, and serve with the pineapple pancakes.