114
Method
1.
To make the syrup, place the lime zest and juice along with the syrup from the lychees and
½ cup water into a saucepan. Add sugar and bring to the boil; reduce heat to low and simmer for
15 minutes or until reduced by half. Stir in lychees and simmer until thick and syrup; set aside.
2.
Toast ¼ cup of shredded coconut under a hot grill for 1–2 minutes or until golden. Remove
and set aside.
3.
To make the waffles, combine flour, sugar, untoasted shredded coconut and baking pow
-
der into a large mixing bowl; make a well in the centre.
4.
Whisk coconut milk, eggs and coconut oil together and pour into dry ingredients. Carefully
fold through until just mixed through; it will still have a few lumps.
5.
Select CLASSIC waffle setting and dial up number 5 on the browning control dial.
6.
Preheat until orange light flashes up and the words HEATING disappear.
7.
Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
8.
To serve, stack two waffles on top of each other and top with lychee syrup, coconut ice
cream, mint sprig and toasted shredded coconut.
COCONUT, LIME ZEST AND LYCHEE SYRUP
Ingredients
• 200 g unsalted butter, diced
• 75 g caster sugar
• 3 eggs
• 420g can coconut milk
• 200 g shredded coconut, plus 60 g extra
for garnish
• 600 ml milk
• 240 g self-raising flour
• 1 vanilla (2 teaspoon vanilla)
• ½ teaspoon baking powder
• 80 ml cup coconut oil*
Lime and lychee syrup
• Zest and juice of 2 limes
• 565g can lychees, drained, syrup reserved
• 75 g caster sugar
Coconut ice cream and mint sprigs and re-
maining toasted shredded coconut to serve
* Coconut oil can be substituted with vege-
table oil
SERVES
8
WAFFLES
PREPARATION
30
MINUTES
COOK
20
MINUTES
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