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| 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 |
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