If using canned coconut milk, spoon into a small saucepan the creamiest part from the top of two cans of coconut milk. Add sugar and tapioca flour and mix everything to form smooth and set aside.

Combine the remaining coconut milk from the cans and stir until smooth,

Grind the uncooked white rice and dessicated coconut  in a food mill or clean coffee grinder as finely as possible.

In a  medium  pan combine the two with the rice flour, salt  sugar and coconut milk.

Stir and mix until well blended and smooth. Consistency of batter should right when you mix batter with wooden spoon it gets coats to back of the spoon in a thin layer.  When you are ready to make Khanom Krok  mix in sprite.

Heat a well-seasoned khanom krok pan(or substitute with an Ebelskiver pancake pan ) on the stove,

When the griddle is hot, brush the surface indentations with  canola oil .

Wait a few seconds before spooning the outer layer mixture into each indentation to about two-thirds full.

The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)

Before the batter sets or in 2 minutes, add a dab of the sweet coconut cream mixture/inner layer over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain.

Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. It takes about 25 minutes if you are using Ebelskiver pan.

Remove gently with a rounded spoon.

Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle.

Serve the khanom krok in pairs of two.

Variations:

Use traditional topping like pumpkin, taro, corn kernel etc.