In a small bowl, whisk together the eggs and coconut milk.
In a large bowl, whisk together the flours and salt.
Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
Place a large nonstick sauté pan over medium heat.
Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
