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Ingredients :
1 tablespoon shredded coconut
1/3 cup plain flour
2 tablespoons rice flour
1/4 cup caster sugar
1/4 cup desiccated coconut
1 cup coconut milk
1 egg, lightly beaten
4 bananas
60g butter
1/3 cup soft brown sugar
1/3 cup lime juice
Butter for frying
Strips of lime rind, for serving
Method :
Use an oven tray and spread out the
shredded coconut. Toast in the oven at 150oC for 10 minutes,
shaking the tray occasionally. Once toasted, remove from the tray to
prevent it from burning. Sift both flours into a medium bowl. Add sugar
and desiccated coconut, mix well. Make a small hole at the center of the
flour, pour in the combined coconut milk and egg. Beat until smooth.
Heat up a non-stick frying pan with a
little butter. Pour 3 tablespoons of the pancake mixture and cook over
medium heat until the bottom is golden brown. Turn and cook on the
reverse side. Transfer to a plate and cover to keep warm. Repeat the
process, buttering the pan when necessary.
Cut the bananas into a thick diagonal
slices. Heat the butter in the pan, add the banana, tossing to ensure
they are evenly coated. Cook over medium heat until the banana is soften
and brown. Sprinkle with brown sugar and shake the pan gently until the
sugar has melted. Add in the lime juice into the pan. Divide the banana
equally among the pancakes and fold to enclose. Sprinkle with toasted
coconut and strips of lime rind for serving.
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