Coconut Waffles with Lime and Lychee Syrup

Name: Coconut Waffles with Lime and Lychee Syrup
Total time: 35 min
Yield: ~8 waffles
Ingredients: 240 g Wheat flour; 1.5 tsp Baking powder; 100 g Sugar; 80 g Shredded coconut; 300 ml Coconut milk; 3 pcs Eggs; 80 ml Coconut oil; 2 pcs Lime; 550 g Lychee; 100 g Sugar

With coconut, lime and lychee syrup

◷35 min

Soft coconut waffles with lime. The lychee syrup is optional.

Ingredients

◎4 servings

Batter

Wheat flour240 g

Baking powder1.5 tsp

Sugar100 g

Shredded coconut80 g

Coconut milk300 ml

Eggs3 pcs

Coconut oil80 ml

Lime–lychee syrup (optional)

Lime(zest + juice)2 pcs

Lychee550 g

Sugar100 g

Instructions

Lime–lychee syrup

In a saucepan, combine the lime juice and zest, the syrup from the lychees, the water and the sugar.

Bring to the boil, lower the heat and simmer for 12–15 minutes until the syrup thickens slightly.

Add the lychees and warm through for another 2–3 minutes. The syrup should be fragrant and lightly thickened.

Batter

Toast the shredded coconut (2–3 tbsp.) in a dry pan for 1–2 minutes until golden. Cool.

Mix the dry ingredients: flour, baking powder, sugar and shredded coconut.

In a separate bowl, combine the coconut milk, eggs and coconut oil — the oil must not be hot. Pour the wet mixture into the dry and fold gently; a few small lumps are fine.

Leave the batter for 5–10 minutes — the coconut absorbs the liquid and the batter thickens and stabilises. Do not skip this step.

Cooking

Heat the waffle iron. Spoon in the batter and cook for 4–5 minutes until golden — do not open it early.

To serve

Serve the waffles with the warm lychee syrup, a scoop of coconut ice cream, fresh mint and toasted coconut.

Freezing and reheating

Freeze for up to 2–3 months

Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.

Reheating

Toaster, oven or air fryer — they come back crisp outside and soft inside.

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