Ingredients

• 1 can (400 ml) chilled coconut milk
• 2 teaspoons powdered sugar
• 75 g fresh coconut flesh
• 2 tablespoons brown sugar
• 100 g rice flour
• pinch of salt, oil for frying such as coconut oil
• 2 papayas (or 1 very large one)
• optional - egg

Preparation

1. From the can of coconut milk, collect 5 tablespoons of thick cream and beat it with a mixer with 2 teaspoons of powdered sugar.
2. Crack open the coconut, reserve the water. From the flesh, cut away the dark skin, and crumble the flesh in a coffee grinder into a smooth mass (pulp).
3. Measure out 75 g of coconut pulp and mix it with brown sugar, rice flour, then blend with the rest of the coconut milk (it should be warmed beforehand to make it liquid, and it's best to add it gradually so the batter doesn't become too thin), season with salt. If the batter becomes too thick, add water from the cracked coconut or coconut milk from the next can or simply water. Set aside for half an hour.
4. Peel the papaya, cut in half, remove the seeds, and chop the flesh into pieces.
5. Fry the pancakes on a pan and gently flip to the other side when they are nicely browned. They may be hard to fry, so you need to do this carefully. If this doesn't work, you can add an egg to the batter.
6. Serve with papaya and whipped coconut cream.