Little Coconut Pancakes

You won’t be able to resist these little pancakes!


  • 1 cup unsweetened shredded coconut
  • a few grains of salt
  • 3 Tbs. sweet rice flour (or corn starch)
  • 2 Tbs. granulated sugar
  • 4 Tbs. unsweetened coconut milk
  • 2 Tbs. butter


Place all the ingredients except the butter in a medium-sized bowl. Mix well with a spoon.

Place half a teaspoon of butter in a small skillet (preferably) non-stick. Place over medium heat. When the butter is barely colored, use your hands to shape one teaspoon at a time of the coconut batter; cook four or five at a time in the butter, until each pancake is golden on the bottom. Turn gently and cook on the other side for another minute or two.

Serves 4.