It's only Wednesday, but who isn't already thinking about the holiday weekend coming up?
If you're looking for something special to make for your honey, your family, or hey, yourself, look no further. These toasted coconut waffles from the famed Bill's restaurant in Sydney, Australia, are a fabulous twist on one of our favorite morning treats. I added the tart-sweet rhubarb compote, which adds a spicy tang from freshly grated ginger -- but the waffles are delicious with maple syrup, too. Slices of juicy mango would add even more exotic flavor. And hey, if you wanted to use them as a base for a waffle sundae with coconut or mango sorbet and raspberry sauce, or chocolate or rum raisin ice cream, I wouldn't judge...
However you enjoy them, I hope you enjoy them!
Toasted Coconut Waffles
Recipe from Bill's Open Kitchen
Makes: About 8 waffles
1/2 cup shredded coconut (I used unsweetened)
3 large eggs, separated
1 1/2 oz. unsalted butter, melted
1 cup milk
1/2 cup coconut milk
1/2 tsp. vanilla extract **
1 cup all-purpose flour
Pinch of salt
2 tsp. baking soda
3 Tbsp. superfine sugar (I used granulated)
1. Preheat oven to 350ºF. Spread the coconut on a baking sheet and toast for about 10 minutes, or until golden brown, stirring partway through. Transfer to a bowl to cool. Reduce oven temperature to 200ºF.
2. Place yolks, butter, milk, coconut milk, vanilla and coconut in a bowl and whisk to combine.
3. Preheat waffle iron. Sift flour, salt, baking soda and sugar in a bowl and make a well in the center. Gradually stir in coconut mixture until just combined.
4. Place egg whites in a clean, dry bowl and beat until soft peaks form. Fold egg whites into batter. Cook waffles in waffle iron, according to manufacturer's instructions. Keep waffles warm on a plate int he oven while you make remaining waffles.
** I used a full teaspoon. Also, the coconut flavor is very subtle in these waffles. If you want it to be more intense, I'd use coconut extract. Rum extract also could be an interesting choice.
Gingered Rhubarb Compote
Recipe by CookiePie
Makes about 1 cup
2 cups chopped, trimmed rhubarb (about 8 oz.)
1/3 cup agave nectar
Pinch of salt
1 1-inch piece fresh ginger, finely grated
In a saucepan, cook rhubarb, agave, salt and ginger over medium-high heat until it comes to a boil, stirring often. Reduce heat to low and simmer, stirring occasionally, until rhubarb has softened and begun to break down, but still has some whole pieces. Transfer compote to a bowl and let cool. Serve warm, or cover and refrigerate to serve cold.