Coconut and lime waffles with caramelised pineapple
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Our coconut and lime waffles are pretty as a picture as well as tasting delicious. Topped with juicy caramelised pineapple wedges, flecks of zingy lime zest and fresh mint, these dairy-free waffles bring a touch of the tropics to the dessert table.
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First published in 2020
Ingredients
Metric
Imperial
Waffles
- 150g of plain flour
- 2 tsp baking powder
- 2 tbsp of caster sugar
- 1 pinch of salt
- 1 tbsp of desiccated coconut, (optional)
- 2 eggs
- 250ml of coconut milk, whisked or stirred to ensure the liquid and solids haven't separated
- 50g of butter, melted
- 1 lime, zested
To serve
- 1 small pineapple, peeled, cored and sliced into wedges
- 60g of butter
- squirty cream, or whipped cream
- mint leaves
- edible flowers, (optional)
- lime zest
SAVE RECIPE
Equipment
- Waffle iron
Method
1
Place the flour, baking powder, sugar, salt and desiccated coconut into a bowl and stir to combine
2
In a separate bowl, beat the eggs then stir in the coconut milk, melted butter and lime zest
3
Slowly whisk the wet mixture into the dry until you have a nice smooth batter
4
Heat up a waffle iron and once at temperature, ladle in the batter. Close the machine and cook until crisp and golden – the time will depend on your particular waffle maker but should be somewhere around the 5 minute mark
5
In the meantime, caramelise the pineapple. Heat a large nonstick frying pan and once smoking hot, add the pineapple wedges. Cook for a couple of minutes on each side until nice and charred all over. Add the butter to the pan – the sugars from the pineapple will create a nice sweet sauce which you can pour over the waffles
6
Serve up warm with the caramelised pineapple and butter sauce. Garnish with a dollop of cream, lime zest, mint leaves and edible flowers if you have them
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