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Coconut cake, or Khanom baa bin

Here is a cake that is particularly easy and quick to prepare. It will be perfect as an accompaniment to a fruit salad or ice cream.

Serves 2.

120 g freshly grated coconut

75 g coconut nectar or liquid coconut sugar

35 g sticky rice flour

Mix the ingredients in a mortar or food processor. Transfer to a non-stick pan and cook for 10 minutes over a low heat or until the cake dries and takes colour. Stir constantly during cooking.

Cut into slices and eat warm or lukewarm with fruit or ice cream.

If you don't have coconut nectar or liquid coconut sugar, replace it by 60 g of crystallised coconut sugar and 2 tablespoons water.

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