Coconut waffles with fried pineapple and caramel sauce

For 8 people
  • 3 baby pineapple
  • 150 g + 2 tbsp soft butter or margarine
  • 40 g + 3 tbsp sugar
  • 50-75 ml Pineapple juice (optionally orange juice)
  • 60 g desiccated coconut
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 250 g flour
  • 1 TL Baking powder
  • 1 jar (s) (165 ml) coconut milk
  • 4 EL Coconut liqueur
  • fat
60 minutes
easy
1.
Clean, peel and cut the pineapple into approx. 30 slices. Heat 1 tablespoon of fat each in 2 large pans and stir-fry the pineapple slices for about 3 minutes. Take the slices out of the pans.
2.
In one of the pans, caramelize 3 tablespoons of sugar until light brown. Deglaze with pineapple juice and simmer for about 4 minutes. Chill the sauce. Roast coconut flakes in a pan without fat, remove. Mix 150 g fat, 40 g sugar and salt until creamy.
3.
Eggsstir in one after the other. Mix the flour, 30 g desiccated coconut and baking powder, stir in alternately with the coconut milk and liqueur. Heat the waffle iron and lightly grease it. Bake 8 waffles one after the other from the batter.
4.
Divide the waffles into individual hearts and stack them with the pineapple slices to form turrets. Finally, drizzle with caramel sauce and sprinkle with 30 g desiccated coconut.
1 person approx.:
  • 460 kcal
  • 1930 kJ
  • 7 g protein
  • 28 g fat
  • 42 g carbohydrates

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