Coconut Waffles with Lime and Lychee Syrup

Coconut Waffles with Lime and Lychee Syrup

55 mins total time

25 mins active time


Makes 8



  • 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


  • 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.

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