Coconut pancakes with roasted rhubarb and lime

1. Preheat the oven to 200˚C, gas mark 6. Put the desiccated coconut on a small baking tray and toast in the oven for 3-5 minutes, stirring halfway through; set aside. In a small roasting tin, toss the rhubarb with 60g sugar, most of the lime zest (reserving a little to serve) and all of the lime juice, then arrange in a single layer. Cover with foil and roast for 15-20 minutes until tender but still holding its shape.

2. Meanwhile, sift the flour and baking powder into a bowl. Stir in the salt, the remaining 70g sugar and the toasted coconut. Make a well in the centre and add the melted coconut oil and egg. Use a balloon whisk to mix from the centre outwards, gradually adding the coconut drink until you have a thick, spoonable batter.

3. Heat ½ tsp coconut oil in a large frying pan and swirl the pan so it covers the surface. Working in batches of 3, add mounds of batter to the pan (2 tbsp each) to form pancakes. Cook over a medium heat for 2-3 minutes, then flip and cook for a further minute. Repeat with the remaining batter. Divide between warm plates and top with the rhubarb and a dollop of coconut yogurt alternative. Sprinkle over the reserved lime zest and serve straight away.