For the coconut pancakes: Stir together the flour, coconut powder, unsweetened dried coconut, polenta, baking powder and salt in a mixing bowl to combine. Whisk together the buttermilk, butter, eggs and coconut milk in a separate mixing bowl. Slowly pour the wet ingredients into the dry while whisking into a smooth batter.
Heat a large skillet over medium heat. Cook the pancakes until golden brown on each side, and then transfer to a plate.
Top the pancakes with a scoop of the ricotta and the mango cubes and drizzle with Ginger-Lime Syrup. Garnish with dried coconut, lime and mint.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2 teaspoons yuzu juice1 1/2 teaspoons yuzu chaZest and juice of 1 lime1/2 lime leaf, finely minced
Combine the maple syrup, candied ginger and syrup, honey, yuzu juice, yuzu cha, lime zest and juice and lime leaf in a blender and blend until smooth.