Twice-Baked Coconut Lime Waffles

1 hours 0 mins Prep Time

30 mins Cook Time

Written By

Katrina Bolinas

These twice-baked waffles are crunchy, perfectly moist from the lime syrup, soft and rich from the coconut almond cream -- a combination of textures and undeniable flavours. This recipe draws inspiration from bostock (a French pastry similar to French toast and an almond croissant), which applies the same method but uses waffles in lieu of brioche bread.

Note: You can use leftover, day-old waffles. The syrup and coconut almond cream can also be made ahead of time, refrigerated for up to three days until ready to use. Additionally, heat your waffle maker and use the correct amount of batter based on the manufacturer’s recommendation or instruction.

Ingredients

Lime Syrup

1/4 cup water
1/4 cup brown sugar
1 lime, juice and zest
2 tablespoons rum (optional)

Coconut Almond Cream

1 cup ground almonds
1/2 cup desiccated coconut, unsweetened
1/3 cup brown sugar
1/4 teaspoon kosher salt
1 large egg
3/4 cup unsalted butter, room temperature
2 tablespoons rum (optional)

Waffles

2 large eggs
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 tablespoons potato starch
2 teaspoons baking powder
4 tablespoons unsalted butter, melted
4 tablespoons neutral oil (canola oil)
1 1/2 cups whole milk
1 1/2 teaspoons vanilla extract
Coconut chips, for topping (optional)
Zest of a lime, for topping (optional)

Directions

Lime Syrup

2 Steps

Step 1

In a small saucepan over medium heat, combine the water and sugar. Allow to simmer for about 2 minutes or until the sugar has fully dissolved. Remove from heat.
Step 2

Stir in the rum, lime juice and zest. Set aside.

Coconut Almond Cream

2 Steps

Step 1

In a food processor, combine the ground almonds, desiccated coconut, sugar and salt; mix until fully combined.
Step 2

Add the egg, butter and rum; continue to mix until a thick paste forms. Set aside.

Waffles

9 Steps

Step 1

Place rack in the centre of oven; preheat to 350°F.
Step 2

Preheat waffle maker according to the manufacturer’s recommendation.
Step 3

Line a baking tray with parchment paper or a non-stick liner. Set aside.
Step 4

Meanwhile, combine the eggs, sugar and salt in a blender; mix on medium speed for about 2 minutes.
Step 5

Add the butter, oil, milk and vanilla extract; continue to mix until well combined.
Step 6

Finally, add the flour, potato starch and baking powder; mix until smooth.
Step 7

Pour batter into the waffle maker and cook according to the manufacturer’s instruction.
Step 8

To assemble, carefully arrange waffles onto the tray and brush over with a generous amount of lime syrup. Then spread evenly a heaping tablespoon of coconut almond cream, filling the gaps of each waffle. Top with coconut chips and immediately bake for about 12-15 minutes. The waffles are ready when the edges are crisp and the coconut almond cream is golden brown.
Step 9

Top with lime zest. Serve immediately.