2 1/2 cups all-purpose flour
2 cups coconut powder
1 1/8 cups unsweetened dried coconut
1/3 cup quick-cooking polenta
1 tablespoon baking powder
Pinch salt
1 cup buttermilk
3/4 cup melted butter
4 eggs
One 16-ounce can coconut milk
1 cup fresh ricotta cheese, for serving
1/2 mango, cubed, for serving
Ginger-Lime Syrup, recipe follows, for serving
1/2 cup toasted dried coconut, for garnish
1/2 lime, cut into 4 wedges, for garnish
Fresh mint or cilantro, for garnish
1/3 cup maple syrup
2 1/4 to 2 1/2 ounces candied ginger and its syrup
2 1/4 to 2 1/2 ounces candied ginger and its syrup
1/8 cup honey
2 teaspoons yuzu juice
1 1/2 teaspoons yuzu cha
Zest and juice of 1 lime
1/2 lime leaf, finely minced
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