Thai Coconut Pancakes Ingredients:

1 cup rice flour

1/4 cup sugar

1/2 tsp. salt

1 can (14 oz.) unsweetened coconut milk

4 eggs

3/4 cup shredded coconut

Vegetable oil

Red and green food colors

Sweetened condensed milk

Shredded coconut

Thai Coconut Pancakes Preparation:

Beat flour, sugar, salt, coconut milk and eggs in medium bowl until smooth. Stir in 3/4 cup coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untainted. Lightly oil 8-inch non-stick skillet; heat until hot. For each pancake, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Roll up pancake, place on heat proof platter arrange the three colors one beside the other; keep warm. Drizzle with sweetened condensed milk, and sprinkle with coconut.