-Put the coconut milk, cooked rice, salt, sugar and rice flour in the large mixing bowl. Use the hand whisker and whisk until all ingredients combined. -Then use a handheld blender to blend the mixer until it becomes smooth. -Add the desiccated coconut and fold all the ingredients together. -Heat the oil in a non-stick pan. -Dollop the mixer on the pan. Cook each side until it turns golden brown. Approx 4 minutes each side. -Assemble the pancake then top with the spring onion and drizzle with a bit of honey if you would prefer it slightly savoury. Otherwise, use the berries and nuts instead of the spring onion.
Tip: -I used the kitchen ring to cut the pancake which makes Coconut Pancake looks a bit more presentable. -Feel free to add 1/2 tablespoon of water if the mixer became too thick.