Coconut Waffles with Rosemary Berry Compote

This recipe is our take on Chef Alecia Lee's yummy Coconut Waffles! Try this recipe from MAGGI® Food Court today!

Difficulty Easy
Portions: 4
Total 36 min

Utensils

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Whisk

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Whisk

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Bowl

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Whisk

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Bowl

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Waffle iron

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can

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Spoon


Ingredients

  • 3/4 Cup All-Purpose Flour
  • 1/4 Cup Cornstarch
  • 1 Tablespoon Granulated Sugar
  • 1/2 Teaspoon Coarse Sea Salt
  • 1/2 Teaspoon Leavening Agents, Baking Powder, Double-Acting, Straight Phosphate
  • 1/4 Teaspoon Leavening Agents, Baking Soda
  • 1 large Eggs
  • 1 Cup MAGGI® Liquid Coconut Milk
  • 2 Tablespoons Vinegar, Distilled
  • 1/3 Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cup Blackberries (or berries of choice)
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Rosemary (or to taste)
  • 2 Tablespoons Brown Sugar (or to taste)

Instructions

For the Waffles

Berry Compote

INFORMACIÓN NUTRICIONAL

459 kcal = 1,920kj /per portion


44.1 gs Carbohydrates
459 kcal Energy
28.8 gs Fats
4.1 gs Fiber
6 gs Protein
1 g Saturated Fats
400 mg Sodium
14.1 gs Sugars

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