Little Coconut Pancakes

Ingredients

• 1 cup unsweetened shredded coconut
• a few grains of salt
• 3 Tbs. sweet rice flour (or corn starch)
• 2 Tbs. granulated sugar
• 4 Tbs. unsweetened coconut milk
• 2 Tbs. butter

Directions

Place all the ingredients except the butter in a medium-sized bowl. Mix well with a spoon.

Place half a teaspoon of butter in a small skillet (preferably) non-stick. Place over medium heat. When the butter is barely colored, use your hands to shape one teaspoon at a time of the coconut batter; cook four or five at a time in the butter, until each pancake is golden on the bottom. Turn gently and cook on the other side for another minute or two.

Serves 4.