Coconut Pancakes
Ingredients
Serves 4
½ coconut
1 tin coconut milk 60 g rice flour
6 tbsp Granulated Hermesetas
1 egg
a little coconut fat
Preparation
Grate coconut finely. Remove and set aside the thick layer of coconut milk, which forms about half the contents of the tin. Combine the remaining liquid coconut milk, rice flour, 3 tablespoons Hermesetas and the egg, and blend thoroughly. Add 4 tablespoons of the shredded coconut and mix all the ingredients to obtain a batter. Heat the coconut fat and make 4 pancakes; keep them warm.
Combine the thick coconut milk carefully with the remaining Hermesetas, and spread the mixture on the hot pancakes. Fold the pancakes over and sprinkle with remaining coconut flakes.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 2'784 | 664 | 71.0 | 36.0 |
| Portion | 696 | 166 | 18.0 | 9.0 |