Ingredients

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1 cup rice flour
1/4 cup sugar
1/2 tsp. salt
1 can (14 oz.) unsweetened coconut milk
4 eggs
3/4 cup shredded coconut
Vegetable oil
Red and green food colors
Sweetened condensed milk
Shredded coconut

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Method :

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Beat flour, sugar, salt, coconut milk and eggs in medium bowl until smooth.

Stir in 3/4 cup coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted.

Lightly oil 8-inch non-stick skillet; heat until hot. For each pancake, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. 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. Roll up pancake, place on heat proof platter arrange the three colors one beside the other; keep warm.

Drizzle with sweetened condensed milk, and sprinkle with coconut.