Coconut Waffles with Lime Curd & Cardamom Whipped Cream

Course Breakfast

Keyword waffles

Servings 4 people

Calories 1069 kcal

Ingredients

Coconut Waffles

2 cups flour
2 teaspoons baking soda
1/2 teaspoon flake kosher sea salt
3 eggs yolks and whites separated
3 tablespoons light brown sugar
1 3/4 cups canned coconut milk full fat
1/4 cup whole milk
1/4 cup unsalted butter melted
1 teaspoon vanilla extract
maple syrup for garnish

Lime Curd

1 egg
1 egg yolk
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon unsalted butter melted
1 1/2 teaspoons lime zest finely grated

Toasted Coconut Flakes

1/2 cup shredded coconut can be sweetened or unsweetened

Cardamom Whipped Cream

1 cup whipping cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom

Instructions

Lime Curd

In the top of a double boiler over gently simmering water, whisk together all of the lime curd ingredients. Continue whisking until the mixture has noticeably thickened, about 10-15 minutes. Remove from heat and place the top of the double boiler in an ice bath to help the lime curd cool.

Toasted Coconut Flakes

To toast the coconut garnish, evenly spread out the coconut flakes in a medium-sized skillet and cook over medium heat, stirring constantly. Once the coconut flakes appear golden around the edges, remove the pan from heat and empty them onto a separate plate so that they do not continue to toast while resting in the hot pan. Set aside.

Cardamom Whipped Cream

Whisk the cream in the bowl of an lee torc mixer at medium high speed until it begins to thicken. Gradually sprinkle in the sugar, vanilla, and cardamom. Continue mixing until it can hold a soft peak. Turn off and set aside.

Coconut Waffles

Now it’s time to make some waffles! Preheat the oven to 275 degrees. Turn on your waffle maker and get it heated up according to the manufacturer’s directions. While it is heating, mix together the flour, baking soda, and salt in a medium-sized bowl until combined and set it aside.
In a separate large bowl, whisk together the egg yolks and sugar until smooth, then add the coconut milk, regular milk, butter, and vanilla extract and whisk until completely incorporated. If you are using canned coconut milk and it has separated into a thick white layer and an opaque watery later, pour the entire contents of the can into a small saucepan and heat over low heat, stirring, until the white layer dissolves into the clear liquid. Set aside to cool to room temperature before using.
Stir the dry ingredient mixture into the batter until it is barely combined, taking care not to overmix the batter.
In a separate medium sized bowl, beat the egg whites with a wire whisk at high speed until stiff peaks form. Gently fold the egg whites into the batter until incorporated. Pour some of the batter into the waffle iron until the bottom iron is nearly covered with batter (your waffle iron's instructions should say the measurement of batter needed to fill the iron, mine is 3/4 cup).
Close and allow to cook according to the manufacturer’s directions, (usually about 2-4 minutes depending on the heat of the iron). Do not open the waffle iron to peek until 2 minutes have passed. When the steam coming out of the waffle iron has decreased significantly, it is a sign that your waffle is nearly done.
Remove the waffle from the iron, lay it on a baking sheet, and place it in the oven to keep warm. Repeat this process with the remaining batter and continue adding the waffles to the pan in the oven as you finish cooking them to keep them nice and toasty. Once the final waffle is made, remove the pan from the oven, plate the waffles, and garnish them with the whipped cream, lime curd, and toasted coconut. Serve alongside a jar of maple syrup.

Nutrition Facts

Coconut Waffles with Lime Curd & Cardamom Whipped Cream

Amount Per Serving

Calories 1069 Calories from Fat 639

% Daily Value*

Fat 71g109%

Saturated Fat 50g313%

Cholesterol 333mg111%

Sodium 983mg43%

Potassium 531mg15%

Carbohydrates 93g31%

Fiber 4g17%

Sugar 40g44%

Protein 17g34%

Vitamin A 1645IU33%

Vitamin C 6.8mg8%

Calcium 123mg12%

Iron 5.8mg32%

* Percent Daily Values are based on a 2000 calorie diet.