the Sage Test Kitchen
Coconut Waffles with Lime and Lychee Syrup
the Smart Waffle™ Pro
55 mins total time
25 mins active time
Medium
Makes 8
Ingredients
Measurements:
300 g self-raising flour
65 g caster sugar
75 g shredded coconuttoasted, divided
½ tsp baking powder
400 ml 13.5-oz can of coconut milk
3 large eggs
80 ml coconut or vegetable oil
For the lime and lychee syrup
2 limeszested and juiced
560 g can lycheesdrained, syrup reserved
125 ml water- 65 g caster 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.