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!

Let's cook it
Difficulty Easy
Portions: 4
Total 36 min

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

  • 1.  Heat waffle maker as per your machine’s instructions
  • 2.  In a large bowl, mix flour, cornstarch, sugar, salt, baking powder and baking soda until well combined, set aside
  • 3.  In a separate bowl combine egg, Coconut Milk, vinegar, oil and vanilla extract.
  • 4.  Pour the wet ingredients into the dry and mix until all lumps are gone
  • 5.  Pour batter into the hot waffle maker and allow to cook as per machine’s instructions.
  • 6.  Serve hot with rosemary berry compote.

Berry Compote

  • 7.  Add all ingredients into a pot over low heat and allow to simmer for 8 minutes stirring to combine ingredients. Set aside.

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