Heat oven to 350 degrees. Spread the coconut in a single, even layer on a baking sheet, then bake for 3 to 5 minutes, stirring once about halfway through, until lightly toasted.

In a medium bowl, combine the coconut milk, coconut cream and vinegar, then set aside for 5 minutes. Add the beaten egg, melted coconut oil, and vanilla and whisk to combine.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the toasted coconut. Add the coconut milk mixture to the dry ingredients, stirring just until combined, being careful not to overmix.

Heat a griddle or large pan to medium low heat and lightly grease with butter. Scoop about ⅓ cup of batter and drop it on the hot griddle for each pancake, spacing them so they have room to spread. Cook until bubbles start to form on the surface of the pancake, about 2 minutes, then flip and cook another 2 minutes until done.

Serve warm with butter, whatever toppings you like such as coconut or maple syrup, or apricot jam (my personal preference), and additional toasted coconut to sprinkle over top.