Combine the first 6 ingredients in a bowl; cover and refrigerate until needed.
In a second bowl, combine the coconut milk and eggs. In a third bowl, combine the flour, sugar, baking powder, salt and coconut flakes. Mix the dry ingredients into the wet. Let batter rest 5 minutes, and then give it a few stirs before cooking.
Preheat a non-stick griddle to medium to medium-high heat. Lightly coat the cooking surface with vegetable spray. Pour on the batter in 4” wide pools. Flip the pancakes when the tops become speckled with bubbles. Cook 1 minute more, or until the centre of the pancakes spring back when touched.
Keep cooked pancakes warm in a 200 degrees F oven while the others cook. Allow diners to top the pancakes with the fruit salad and, if desired, whipped cream.