the Breville Test Kitchen
Coconut Waffles with Lime and Lychee Syrup
55 mins total time
25 mins active time
Medium
Makes 8
Ingredients
Measurements:
2 cups (300 g) self-rising flour
1 cup (75 g) shredded coconuttoasted, divided
½ tsp baking powder
400 ml can coconut milk
3 large eggs
⅓ cup (80 ml) coconut or vegetable oil
For the lime and lychee syrup
⅓ cup (65 g) superfine sugar
2 limeszested and juiced
560 g can lycheesdrained, syrup reserved
½ cup (120 ml) water- ⅓ cup (65 g) superfine sugar
To serve
Ice cream
Mint sprigs
Instructions
- 1To make the lime and lychee syrup, put the zest and juice, reserved lychee syrup and the water in a small saucepan. Add the sugar and bring to a boil. Reduce the heat to low and simmer, for 15 minutes or until reduced by half. Add the lychees and simmer until syrup is thick. Remove from heat. Set aside.
- 2Select CLASSIC waffle setting and dial up number 6 on temperature control dial.
- 3Preheat until the orange light flashes and the word HEATING disappears.
- 4Meanwhile, combine the flour, sugar, ¾ cup of the coconut and the baking powder in a large bowl and make a well in the center.
- 5Put the coconut milk, eggs and coconut oil in a medium bowl and whisk until well combined.
- 6Whisk the egg mixture into the flour mixture to form a smooth batter.
- 7Pour ½ cup of the batter into each waffle square and close the lid to cook.
- 8Repeat with remaining batter.
- 9Serve waffles with the lychee syrup, ice cream, mint sprigs and remaining coconut.
