Coconut Pancake

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

1. 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.
2. 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.
3. 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.
4. Cook the remaining pancakes in the same way and keep warm. Serve warm, sprinkled with grated coconut and any fresh fruit.

Nutrition Info