For hopper batter, warm coconut water in a saucepan to lukewarm, remove from heat and whisk in yeast. Set aside in a warm place until foamy (4-5 minutes), then whisk in coconut milk. Combine rice flour and a generous pinch of salt in a bowl and whisk in yeast mixture to form a thin, smooth batter. Cover with plastic wrap and set aside at room temperature overnight to ferment. Whisk in soda water – batter should be the consistency of a thin crêpe batter. Add a little extra soda water if necessary.

For coconut gravy, combine ingredients except lime juice in a saucepan and add 250ml water. Bring to a simmer over medium heat, stirring occasionally, until well flavoured and split peas break down completely (20-25 minutes). Season to taste, add lime and keep warm. Gravy can be made 2-3 days ahead and reheated.

For green sambol, combine ingredients in a bowl, season to taste with salt and set aside.

Preheat oven to 160C. Heat a hopper pan (see note) or small frying pan over medium-high heat. Dip a scrunched-up piece of paper towel into the melted coconut oil, wipe around pan, then add 60ml hopper batter and swirl pan to thinly coat sides. Crack an egg on top, cover pan and cook until egg is just cooked and pancake is crisp (2-2½ minutes). Run a small palette knife around sides of pan to loosen hopper, slide hopper onto a baking tray lined with baking paper and repeat with remaining batter and eggs. Transfer to oven to warm through (4-5 minutes). Top with coconut gravy and coriander sprigs and serve hot with green sambol and lime wedges.