3 cups dried (dessicated), unsweetened coconut
2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon ground cinnamon
1 1/2 limes
1 1/2 to 1 3/4 cups regular or low-fat milk
2 tablespoons melted, unsalted butter, plus unsalted (not melted) butter for the pan
1 large egg
Place a baking sheet or heatproof platter in the oven; preheat to 200 degrees. Spread half of the coconut on a large, microwave-safe plate. Microwave on high in 30- or 45-second increments, stirring the coconut to promote even browning, until fragrant and mostly toasted. (The coconut browns from underneath, so be sure to stir it each time.) It may take 3 or 4 minutes. Repeat with the remaining half of the coconut. Let cool.
Meanwhile, whisk together the flour, baking powder, salt, sugar and cinnamon in a mixing bowl. Grate the lime zest over the bowl, then cut the fruit and squeeze in the juice.
Pour in 1 1/2 cups of the milk and the 2 tablespoons of melted butter, then add the egg, stirring to form a batter. Add the toasted coconut, stirring so the consistency of the batter resembles that of hot oatmeal.
Heat a teaspoon or two of butter in a large nonstick skillet or griddle over medium heat. Spoon about 1/3 cup of batter for each pancake; cook 3 or 4 at a time for 2 to 3 minutes or just until you see bubbles appear on their surface. Turn them over and cook until the pancakes are just set and golden on the flip side, less than 2 minutes. Transfer to the oven as you work. While you’re cooking, the batter will thicken further; stir in some or all of the remaining 1/4 cup of milk as needed. Serve stacks of pancakes warm.
Per serving (based on 6, using low-fat milk): 520 calories, 10 g protein, 47 g carbohydrates, 34 g fat, 28 g saturated fat, 55 mg cholesterol, 270 mg sodium, 8 g dietary fiber, 8 g sugar
