Gastroback WAFFLE IRON ADVANCED CONTROL - Coconut, Lime Zest and Lychee Syrup

114
Method
1. To make the syrup, place the lime zest and juice along with the syrup from the lychees and
½ cup water into a saucepan. Add sugar and bring to the boil; reduce heat to low and simmer for
15 minutes or until reduced by half. Stir in lychees and simmer until thick and syrup; set aside.
2. Toast ¼ cup of shredded coconut under a hot grill for 1–2 minutes or until golden. Remove
and set aside.
3. Tomakethewafes,combineour,sugar,untoastedshreddedcoconutandbakingpow-
der into a large mixing bowl; make a well in the centre.
4. Whisk coconut milk, eggs and coconut oil together and pour into dry ingredients. Carefully
fold through until just mixed through; it will still have a few lumps.
5. SelectCLASSICwafesettinganddialupnumber5onthebrowningcontroldial.
6.PreheatuntilorangelightashesupandthewordsHEATINGdisappear.
7.Usingwafedosingcup,pour½cupofbatterintoeachwafesquare.Closelidandcook
untiltimerhasnishedandreadybeephassounded3times.Repeatwithremainingbatter.
8.Toserve,stacktwowafesontopofeachotherandtopwithlycheesyrup,coconutice
cream, mint sprig and toasted shredded coconut.
COCONUT, LIME ZEST AND LYCHEE SYRUP
Ingredients
• 200 g unsalted butter, diced
• 75 g caster sugar
• 3 eggs
• 420g can coconut milk
• 200 g shredded coconut, plus 60 g extra
for garnish
• 600 ml milk
• 240gself-raisingour
• 1 vanilla (2 teaspoon vanilla)
• ½ teaspoon baking powder
• 80 ml cup coconut oil*
Lime and lychee syrup
• Zest and juice of 2 limes
• 565g can lychees, drained, syrup reserved
• 75 g caster sugar
Coconut ice cream and mint sprigs and re-
maining toasted shredded coconut to serve
* Coconut oil can be substituted with vege-
table oil
SERVES
8
WAFFLES
PREPARATION
30
MINUTES
COOK
20
MINUTES