Coconut waffles with salmon and avocado
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- Maranda Engelbrecht
- Makes 6 waffles
- Easy
- Pescatarian
- 40 minutes
- 30 minutes
- Neil Ellis Groenekloof Sauvignon Blanc 2007
Ingredients
- 280 g plain flour
- 2 t baking powder
- a pinch of salt
- 36 g sugar
- 3 organic eggs, separated
- ½ cup organic milk
- 125 g organic butter, melted
- 1 cup coconut milk
- 40 g desiccated coconut
- avocado, scooped, for serving
- Scottish salmon or salmon trout, for serving
- spring onion, sliced, for serving
- coconut cream, for drizzling
Cooking Instructions
Sift the flour, baking powder and salt into a bowl then stir in the sugar. Make a well in the centre of the mixture and add the egg yolks, milk and butter. Mix until a smooth batter forms.
Stir through the coconut milk and desiccated coconut. Whisk the egg whites until stiff and fold into the batter. Allow to rest for 30 minutes.
Using 125ml (½ cup) batter for each waffle, ladle the batter into a waffle machine and close the lid. Cook until golden and crisp.
To serve, top the waffles with avocado, Scottish salmon or salmon trout and sliced spring onion. Season and serve with a drizzle of coconut cream.
Per serving: 2132.2kJ, 9.5g protein, 32.7g fat, 46.7g carbs
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