Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
About 20 minutes
|1.||Sift flour, sugar, baking powder, and salt into a large bowl. Stir in flaked coconut.|
|2.||Beat Coconut Milk, eggs, oil and extract in a medium bowl.|
|3.||Make a well in middle of flour mixture and pour in liquid ingredients. Mix, just until dry ingredients are wet. Over mixing makes tough pancakes.|
|4.||Drop by a 1/4 cup measure onto a greased skillet over medium heat. Cook until small bubbles appear. Flip and cook 1 to 2 minutes more or until golden and cooked through.|