Coconut Waffles with Lime and 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.

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.

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

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