Mokary

Whisk rice flour, coconut milk, warm water, yeast, sugar, vanilla, and salt into a smooth batter.

Cover and let the batter ferment until lightly bubbly and fragrant.

Fold in grated coconut just before cooking.

Oil a small round cake pan or appe pan and spoon batter into each well.

Cook until the edges brown, turn carefully, and serve the warm mokary with coffee or tea.