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

Original recipe yields 4 servings

Metric US

I've Tried It

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 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.