Coconut Lime Waffles with Coconut Milk

Prep 15 min·Cook 20 min·Total 35 min·4 servings (about 8 waffles)·VEGETARIAN·545 kcal

Coconut lime waffles on a green plate with yogurt, blueberries, passion fruit and toasted shredded coconut

Ingredients

For the waffle batter

200 gr (7 oz.) flour
50 gr (1.8 oz.) shredded coconut
2 tsp baking powder
1 pinch salt
2 Tbsp sugar
2 eggs
250 ml (1 cup) coconut milk (full-fat, from a can)
50 gr (1.8 oz.) melted butter
2 limes (juice and grated zest)
1 tsp vanilla extract

To serve

2 Tbsp shredded coconut for toasting
200 gr (7 oz.) plain yogurt
1 Tbsp icing sugar
berries and fresh passion fruit (to taste)

Equipment: Waffle iron, 2 bowls, Whisk, Fine grater for the lime zest, Cooling rack

Instructions

Mix the batter

1.Wash the limes in hot water, grate the zest finely and squeeze out the juice.
2.In a bowl, mix the flour, shredded coconut, baking powder, salt and sugar.
3.In a second bowl, whisk the eggs and add the coconut milk, the melted butter, the lime juice, the lime zest and the vanilla extract.
4.Add the wet ingredients to the dry ones and stir everything into a smooth batter.

Cook the waffles

1.Preheat the waffle iron and grease it lightly.
2.Add the batter to the hot waffle iron in batches and cook the waffles until golden.
3.Lay the finished waffles out singly on a cooling rack so they stay crisp, and repeat until all the batter is used up.

Serve

1.Toast the extra shredded coconut in a dry pan until it smells nutty and take it out straight away.
2.Stir the plain yogurt smooth with a little lime zest and the icing sugar.
3.Arrange the waffles with the lime yogurt, the toasted coconut, berries and the pulp of the passion fruit and serve straight away.

Notes

Tip from my kitchen: the lime zest matters more here than the juice. The juice makes the batter tangy, but the aroma sits entirely in the zest, so I grate both limes right down to the white pith and stir the zest in before the juice goes anywhere near it. Full-fat canned coconut milk is the second condition, with a coconut drink the waffles turn out pale and floppy. Never stack the finished waffles on a plate, lay them out singly on a rack instead, otherwise they soften in their own steam. Once the shredded coconut starts to colour in the pan it happens very fast, so I lift it out of the hot pan immediately. Leftover waffles get frozen individually here and go into the toaster straight from frozen the next morning.

Nutrition per serving: 545 kcal · 10 g protein

MY NOTES

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