Ingredients: |
Ingredients: COMPOTE
1 ripe mango, peeled, pitted, and cut into small cubes
1 pint strawberries, sliced
1 tablespoon sugar
WAFFLES
1 ¾ cups of all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup of milk
3 large eggs, beaten
½ cup coconut milk (not sweetened cream of coconut)
¼ cup shredded sweetened coconut (the coconut is put in the batter, but I buy extra to put on top once they are cooked)
Fresh mint, for garnish
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Directions: |
Directions:Let the fruit compote stand at room temperature for at least thirty minutes before serving. Really you can use whatever berries you have handy (like raspberries & blueberries), but the strawberries and mango really taste good together.
To make the compote, toss the mango, strawberries and sugar in a medium bowl. Cover and let stand until the fruit gives off some juices, about 90 minutes (at least 30min.)
To make waffles, heat a waffle iron according to the manufacturer’s directions. Lightly oil the grids ( I use the spray on kind)
Meanwhile, whisk the flour, sugar, baking powder and salt in a large bowl to combine. Make a well in the center and pour in the melted butter, milk, eggs, and coconut milk. Whisk just until smooth; do not over mix. Mix in the coconut.
Spoon about ¼ cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.
Serve the waffles hot, spooning the compote on top. Garnish with the mint leaves and some coconut shavings.
We ended up sprinkling some coconut on top of the waffles with the fruit and using syrup but no mint. |
This recipe for Coconut Waffles with Mango-Strawberry Compote is from