Print Recipe

Coconut Pancakes
(Kanom Kluk — Thailand)


  • 1 cup rice flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 4 eggs
  • 3/4 cup shredded coconut
  • Vegetable oil
  • Red and green food coloring
  • Sweetened condensed milk
  • Shredded coconut


  1. Beat flour, sugar, salt, coconut milk and eggs in medium-size bowl until smooth.
  2. Stir in 3/4 cup coconut.
  3. Divide batter equally among 3 bowls.
  4. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted.
  5. Lightly oil 8-inch nonstick skillet; heat until hot.
  6. For each pancake, pour scant 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom.
  7. Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
  8. Roll up pancake, and place on heatproof platter; keep warm.
  9. Drizzle with sweetened condensed milk and sprinkle with coconut.

Makes 18 pancakes

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