Prep: 10 minutes
Cooking: 30 minutes
Serves 4-6

Ingredients

1 cup coconut milk
1 tablespoon shredded coconut, for garnish
¼ dessicated coconut
⅓ cup plain flour
2 tablespoons rice flour
¼ cup castor sugar
1 egg, lightly beaten
Butter, for frying
60g butter, extra
⅓ cup lightly packed caramel sugar or palm sugar
⅓ cup lime juice
Strips of lime rind, for garnish

Step 1

Spread the coconut on an oven tray and toast it in the oven at 150°C for 10 minutes until golden. Shake the tray occasionally to prevent it from burning. Once it is golden, set aside to cool.

Step 2

Combine the coconut milk and egg in a bowl and beat lightly.
Sift the plain and the rice flour into another bowl and add the sugar and dessicated coconut. Mix with a dry spoon, and then make a well in the centre of the flour. Pourthe coconut and egg mixture into the centre of the well and beat until smooth.

Step 3

Melt a little butter in a frying-pan. Pour 3 teaspoons of the pancake mixture into the pan and cook over a medium heat until the underside is golden. Turn the pancake over and cook the other side. Transfer to a plate and cover with a tea towel to keep warm.
Repeat with the remaining batter, buttering the pan when necessary.

Step 4

Cut the bananas diagonally into thick slices. Heat the butter in the pan, add the banana, toss until coated and cook over a medium heat until the banana starts to soften and brown.
Sprinkle with brown sugar and shake the pan gently until the sugar has melted. Stir in the lime juice.

Step 5

Divide the banana among the pancakes and fold over to enclose. Sprinkle with the toasted coconut and the strips of lime rind.