Coconut, Lime Zest and Lychee Syrup Waffle
A sweet and fulfilling breakfast, giving you the energy you need for your day.
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Ready Time
1 hrs 5 mins
1 hrs 5 mins
Preparation
35 mins
35 mins
Cooking
30 mins
30 mins
Serves
8
1 hrs 5 mins
Ready Time
Ready Time
35 mins
Preparation
Preparation
30 mins
Cooking
Cooking
8
Serves
Serves
Ingredients
- 2 cups self-raising flour
- ½ cup caster sugar
- 1 cup shredded coconut, plus ¼ cup extra for garnish
- ½ teaspoon baking powder
- 420g can coconut milk
- 3 eggs
- 1/3 cup coconut oil*
*Coconut oil can be substituted with vegetable oil.
Lime and lychee syrup
- Zest and juice of 2 limes
- 565g can lychees, drained, syrup reserved
- 1/3 cup caster sugar
Coconut ice cream and mint sprigs and remaining toasted shredded coconut to serve.
Method
- To make the syrup, place the lime zest and juice along with the syrup from the lychees and ½ cup water into a saucepan. Add sugar and bring to the boil; reduce heat to low and simmer for 15 minutes or until reduced by half. Stir in lychees and simmer until thick and syrup; set aside.
- Toast ¼ cup of shredded coconut under a hot grill for 1–2 minutes or until golden. Remove and set aside.
- To make the waffles, combine flour, sugar, untoasted shredded coconut and baking powder into a large mixing bowl; make a well in the centre.
- Whisk coconut milk, eggs and coconut oil together and pour into dry ingredients. Carefully fold through until just mixed through; it will still have a few lumps.
- Select CLASSIC waffle setting and dial up number 5 on the browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
- To serve, stack two waffles on top of each other and top with lychee syrup, coconut ice cream, mint sprig and toasted shredded coconut.
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