Sift the flour into a bowl, then add all the dry ingredients: sugar, baking powder, and salt.

Combine the desiccated coconut and hot water in a blender and let it soak.

Add the margarine to the dry ingredients and rub it into the mixture completely using your fingers or a spatula.

Add cold water to the blender and blend for 2 to 3 minutes. Strain to separate the coconut milk.

Create a well in the flour mixture and pour in the coconut milk. Gently combine the ingredients using the folding method. If necessary, adjust the consistency by adding 1 to 2 tablespoons of water until you achieve a thick mixture that can drop off a spoon.

Heat a pan over medium heat. Add oil and let it warm for a minute. Reduce the heat and drop the batter, one tablespoon at a time.

Cook for 1 to 2 minutes. Before flipping the first side, wait for it to begin firming up. Once it starts to firm up or forms bubbles on the top, turn it over and cook for another 30 seconds until it reaches a nice golden colour (mine got a little burnt—oops!). Continue this process until you finish the entire batch.