40min · 14 servings For Outer layer 1/2 cup Rice flour 1 ½ tablespoon desiccated coconut 3/4 tablespoon Raw rice 1 cup coconut milk I used Thai kitchen brand 1/4 cup water 1/4 cup sprite 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoon canola oil For Custard Layer 1 cup thick coconut cream Upper portion of canned coconut milk without shaking 1 ½ tablespoon tapioca flour 1/2 teaspoon salt 2 tablespoon sugar Topping ¼ cup chopped Green onions/ carrot For recipe with step by step pictures please check here https://zestysouthindiankitchen.com/khanom-krok-thai-coconut-rice-pancakes/