Ready Time: 1 hrs 5 mins

Preparation Time: 35 mins

Cooking Time: 30 mins

Serves: 8


*Coconut oil can be substituted with vegetable oil.

Lime and lychee syrup

Coconut ice cream and mint sprigs and remaining toasted shredded coconut to serve.



  1. 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.
  2. Toast ¼ cup of shredded coconut under a hot grill for 1–2 minutes or until golden. Remove and set aside.
  3. To make the waffles, combine flour, sugar, untoasted shredded coconut and baking powder into a large mixing bowl; make a well in the centre.
  4. 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.
  5. Select CLASSIC waffle setting and dial up number 5 on the browning control dial.
  6. Preheat until orange light flashes up and the word HEATING disappears.
  7. 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.
  8. To serve, stack two waffles on top of each other and top with lychee syrup, coconut ice cream, mint sprig and toasted shredded coconut.