Coconut Waffles with Lime and Lychee Syrup
55 mins total time
25 mins active time
Medium
Makes 8
Ingredients
Measurements:
- 2 cups (10½ oz) self-rising flour
- ⅓ cup (2¼ oz) superfine sugar
- 1 cup (2½ oz) shredded coconut
toasted, divided
- ½ tsp baking powder
- 13½ fl oz 13.5-oz can of coconut milk
- 3 large eggs
- ⅓ cup (2¾ fl oz) coconut or vegetable oil
For the lime and lychee syrup:
- 2 limes
zested and juiced
- 18 oz can lychees
drained, syrup reserved
- ½ cup (4 fl oz) water
- ⅓ cup (2¼ oz) 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.
