Caribbean Coconut Waffles

Lynnda Cloutier


Canned coconut milk is used instead of dairy milk, giving these waffles a light delicate flavor. for a special brunch, create a little drama by adding 3 Tbsp. of rum to the warm pineapple. heat til rum just begins to bubble, then flame with a taper and spoon over the waffles as soon as the flames have subsided.

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1 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. superfine sugar
1 egg
3/4 cup coconut milk
whole milk yogurt, to serve
1/2 large pineapple, peeled
2 tbsp. butter
grated zest and juice of 1 lime
2 tbsp. superfine sugar
seeds from 1/2 pomegranate

Directions Step-By-Step

Sift flour, baking powder and baking soda into a bowl. Add the sugar and mix together, then set aside.
to make topping, slice pineapple, cut away the core, then dice the flesh. Heat butter in a skillet, add pineapple and fry for 3 to 4 minutes, stirring til hot but not browned. Stir in lime zest and juice and the sugar and sprinkle with pomegranate seeds. Cook for 1 to 2 minutes, then remove from heat.
Preheat waffle machine. Add egg to dry ingredients, then gradually beat in the coconut milk til smooth.
Spoon batter into waffle machine, close lid, and cook til browned and well risen.
Cut waffles in half diagonally, then transfer waffles to serving plates. Top with spoonfuls of yogurt and the warm pineapple mix. Serves 4

About this Recipe

Course/Dish: Other Breakfast, Waffles