Waffles With Fresh Strawberries & Coconut

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #31382

February 06, 2019

Categories: Waffles



"From our weekday newspaper The West Australian. Times are estimated. NOTE- the full recipe name if Waffles With Fresh strawberries and Coconut "Yoghurt""

Original is 4 servings

Nutritional

  • Serving Size: 1 (205 g)
  • Calories 546.5
  • Total Fat - 38.9 g
  • Saturated Fat - 26.9 g
  • Cholesterol - 159.6 mg
  • Sodium - 596.2 mg
  • Total Carbohydrate - 43 g
  • Dietary Fiber - 8.5 g
  • Sugars - 3.1 g
  • Protein - 11.5 g
  • Calcium - 245.1 mg
  • Iron - 3.3 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

To make the coconut yoghurt, whiz all the ingredients in a blender until smooth and creamy and then spoon the yoghurt into an airtight container and chill in the fridge.

Step 2

In a medium bowl, combine the oat flour, baking powder, salt and cinnamon.

Step 3

In a separate bowl, whisk together the coconut milk, butter, eggs, stevia, vanilla and a[[;e coder vinegar and pour the wet ingredients into the dry and stir until well combined and then set the batter aside for 10 minutes, to thicken.

Step 4

Heat the waffle make, spoon in a portion of batter and cook until golden and then leave on a wire rack to cool slightly and crisp up while repeating the process with the remaining batter.

Step 5

Serve topped with strawberries and strawberry leaves and young fruit of choice, if using.

Step 6

Supercharged Tip - young coconut meat has a softer, more gelatinous texture and comes from the smooth, green coconut rather than the hairy brown mature coconut.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the coconut milk, make sure to use a full-fat variety for the best results.
  • For the coconut yoghurt, try to use young and fresh coconut meat for a softer, more gelatinous texture.

  • Substitute the oat flour for almond flour for a nuttier flavor and added protein. The benefit of this substitution is that almond flour is a nutrient-dense alternative to regular flour that is naturally gluten-free and high in healthy fats and proteins.
  • Substitute the coconut milk for almond milk for a lighter texture and taste. The benefit of this substitution is that almond milk is lower in calories and fat than coconut milk, making it a healthier alternative while still providing a creamy texture to the waffles.

Banana & Chocolate Chip Waffles Replace the strawberries with banana slices and add 1/4 cup of dark chocolate chips to the waffle batter. Serve with a drizzle of melted dark chocolate.



Coconut-Lime Rice: This fragrant and flavorful side dish is the perfect accompaniment to the waffles. The coconut milk and lime juice give the rice a subtle sweetness, while the fresh herbs add a hint of freshness.


Grilled Pineapple Salsa: This sweet and spicy salsa is the perfect complement to the coconut-lime rice. The combination of the grilled pineapple, jalapeno, and cilantro adds a kick of flavor that will bring the dish to life. The sweetness of the pineapple also helps to balance out the spicy flavors of the jalapeno and cilantro.




FAQ

Q: How do I make the coconut yoghurt?

A: To make the coconut yoghurt, whiz all the ingredients in a blender until smooth and creamy and then spoon the yoghurt into an airtight container and chill in the fridge.



Q: How long should I chill the yoghurt?

A: The yoghurt should be chilled for at least 4 hours before serving. It can also be stored in the fridge for up to 5 days.

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Fun facts:

The use of oat flour in this waffle recipe is a nod to the famous Swedish physician and scientist, Carl von Linné, who was a pioneer in plant taxonomy and classification. He was the first to use the binomial nomenclature system of naming plants.

The use of Stevia in this recipe is a tribute to the Guaraní people of South America, who were the first to discover the sweetness of the Stevia plant and use it to sweeten their drinks and foods. It has since become a popular natural sweetener around the world.