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190g of self raising flour
of caster sugar
of coconut milk
of melted butter - cooled
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.