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Coconut Pikelets
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Coconut Pikelets

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 24
Calories: 0kcal


  • 1 ¼ cup 190g of self raising flour
  • 2 tablespoons of caster sugar
  • 200 ml of coconut milk
  • 60 g of melted butter - cooled
  • 1 egg
  • ½ cup of shredded coconut
  • Sprinkle of salt
  • extra butter to add to your pan.


  • Sift the self raising flour into a bowl and stir through the caster sugar, shredded coconut and salt.
  • In a jug, add the coconut milk, egg and cooled melted butter and combine well with a small whisk.
  • Pour the liquid ingredients into the bowl with the flour and use a whisk to combine all of the ingredients.
  • Place a non stick frying pan on the stove over a medium high heat and add a little butter.
  • Place dessert spoon sized amounts of the mixture into the frying pan and cook for 1-2 minutes before carefully flipping over and cooking for a further minute.
  • Transfer the cooked Pikelets to a plate and cover with foil to keep warm.
  • Repeat (adding a little extra butter as needed) until you have used all of the mixture.
  • Serve Pikets with your favourite topping or keep in the fridge/freezer until required.


These Coconut Pikelets are freezer friendly.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg