Food and Home
Coconut Waffles with Berry-Mango Compote
Recipe created by Art Smith
From the show Summer Cooking with Art Smith
Makes 12 4-inch waffles
See Demonstration   Printer-Friendly Version

Coconut Waffles with Berry-Mango Compote Flavored with coconut and mango, these waffles take on a tropical note. Let the fruit compote stand at room temperature for at least thirty minutes before serving—you wouldn't want to put cold fruit on hot waffles! Use whatever berries are handy—this is good with raspberries and blueberries too, or a combination.

INGREDIENTS
Compote:
1 ripe mango, peeled, pitted, and cut into small cubes
1 pint strawberries, hulled and sliced
1 tablespoon sugar

Waffles:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup milk
3 large eggs, beaten
1/2 cup coconut milk (not sweetened cream of coconut)
1/4 cup shredded sweetened coconut
Fresh mint, for garnish

Toss the mango, strawberries and sugar in a medium bowl. Cover and let stand until the fruit gives off some juices, about 90 minutes.

Heat a waffle iron according to the manufacturer's directions. Lightly oil the grids.

Meanwhile, whisk the flour, sugar, baking powder and salt in a large bowl to combine. Make a well in the center and pour in the melted butter, milk, eggs and coconut milk. Whisk just until smooth; do not over-mix. Mix in the coconut.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.

Serve the waffles hot, spooning the compote on top. Garnish with the mint leaves.