Banana and Coconut Crepes

Ingredients:

1 cup coconut milk
1/3 cup plain flour
1/3 cup soft brown sugar
1/3 cup lime juice
1/4 cup caster sugar
1/4 cup desiccated coconut
4 large bananas
2 0z unsalted butter
1 egg, lightly beaten
2 tbsp rice flour

Preparing:

Sift the flours and add the caster sugar and coconut.
Mix and make a well in the center.

Combine the coconut milk with the egg and gradually whisk in the well.
Pour a few tablespoons of the misture into a pan with butter and cook until the underside is golden, turn the crepe over and cook the ohter side.
Repeat until finish the mixture.

Cut bananas into thick slices.
Heat butter in a pan, add bananas, toss until coated and cook them.
Sprinkle with the brown sugar and stir in the lime juice.
Divide the bananas amog the crepes and serve.

Coconut Pancakes with Palm Sugar Syrup

Ingredients:

185 g palm sugar, roughly chopped
2 cups shredded coconut
1/2 cup coconut cream
1 cup plain flour
1 cup coconut cream
1 egg

Preparing:
Stir the sugar with 1 1/2 cups water in a pan over low heat until sugar has dissolved, and simmer for 15 minutes.
Stir the coconut with the coconut cream and 2/3 cup of the syrup.
Return the pan with the remaining syrup and simmer for 15 more minutes.

Mix the flour, egg, coconut cream and 1/2 cup water until smooth and set aside fo 30 minutes.
Pour a little batter into a greased pan, swirling, to thinly cover the base.
Cook fo 20 seconds and trasfer to a plate.

Place 1 tbsp of shredded coconut filling in the center of each crepe.
Roll them, folding the edges to form a parcel.