Make the strawberry syrup by combining 300g strawberries, 100g caster sugar, water, and lemon juice in a saucepan over medium heat.

Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until strawberries break down and syrup thickens slightly.

Remove from heat and set aside, keeping warm.

In a large bowl, whisk together the ricotta cheese, eggs, coconut milk, and vanilla extract until smooth.

In a separate bowl, combine flour, 2 tablespoons caster sugar, baking powder, desiccated coconut, and salt.

Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Heat a non-stick frying pan or griddle over medium-low heat and add a small amount of butter.

Drop tablespoon-sized portions of batter onto the pan, spacing them apart to form mini pancakes about 5cm in diameter.

Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.

Transfer cooked pancakes to a warm plate and cover while cooking remaining batches, adding more butter as needed.

Arrange mini pancakes on serving plates, drizzle generously with warm strawberry syrup, and garnish with fresh mint leaves.

Serve immediately while warm.