Coconut Pancake A dessert that is a Thai favourite. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Feb 2016 in Recipes Course New Update Main Ingredients Coconut milk, Rice flour Cuisine Thai Course Desserts Prep Time 26-30 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Non Veg Ingredients list for Coconut Pancake 3 cups Coconut milk 100 grams Rice flour 3 Eggs 1/2 cup Sugar 100 grams Desiccated coconut to taste Salt to fry Oil To Serve 1 cup Fresh coconut ,grated Method To make batter, put coconut milk, rice flour, eggs and sugar in a large bowl and beat for five minutes. Fold in desiccated coconut into the batter. Add a pinch of salt and beat well. Leave to stand for at least twenty minutes. Wipe a six-inch frying pan with an oiled cloth and heat gently. When hot pour in a thin layer of batter and, tilting the pan, swirl it around to cover the base thinly. Cook over moderate heat until set and flecked with brown underneath. Flip over and cook the other side. Roll up and slide onto a plate. Cook the remaining pancakes in the same way and keep warm. Serve warm, sprinkled with grated coconut and any fresh fruit. Nutrition Info Calories 4913 Carbohydrates 291.3 Protein 61.3 Fat 389.3 Other Fiber 28.5gm #Coconut milk #Desiccated coconut #Eggs #Oil #Rice flour #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article