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1
Preheat oven to 375 degrees.
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2
Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
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3
Remove the coconut from the tray to prevent it from burning and set aside.
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4
Sift both flours into a medium bowl.
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5
Add the sugar and desiccated coconut and mix through with a spoon.
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6
Put the beaten egg and coconut milk together in small bowl.
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7
Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
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8
Add in the three tablespoons of melted butter.
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9
Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
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10
Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
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11
Turn the pancake over and cook the other side.
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12
Transfer to a plate and cover with a tea towel to keep warm.
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13
Repeat with the remaining pancake batter, buttering the pan when necessary.
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14
Cut the bananas diagonally into thick slices.
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15
Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.
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16
Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
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17
Stir in the lime juice.
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18
Divide the banana among the pancakes and fold over to enclose.
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19
Sprinkle with the toasted coconut and strips of lime rind.
