Coconut waffles with fried pineapple and caramel sauce

Name: Coconut waffles with fried pineapple and caramel sauce
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3 Baby pineapple; 150 g + 2 tablespoons soft butter or margarine; 40 g + 3 tablespoons sugar; 50-75 ml Pineapple juice (orange juice optional); 60 g Coconut flake; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 1 can(s) (165 ml) Coconut milk; 4 TABLESPOONS Coconut liqueur; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

3 Baby pineapple
150 g + 2 tablespoons soft butter or margarine
40 g + 3 tablespoons sugar
50-75 ml Pineapple juice (orange juice optional)
60 g Coconut flake
1 pinch Salt
3 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
1 can(s) (165 ml) Coconut milk
4 TABLESPOONS Coconut liqueur
7-10 Tbsp Grease

Directions

1
Clean, peel and cut the pineapple into approx. 30 slices. Heat 1 tablespoon of fat in each of 2 large pans and fry the pineapple slices for approx. 3 minutes while turning. Remove the slices from the pans.
2
Caramelise 3 tablespoons of sugar in one of the pans until light brown. Deglaze with pineapple juice and simmer for about 4 minutes. Put the sauce in a cool place. Roast the grated coconut in a pan without fat, remove. Mix 150 g fat, 40 g sugar and salt until creamy.
3
Stir in the eggs one by one. Mix the flour, 30 g of grated coconut and baking powder, alternating with the coconut milk and liqueur. Heat waffle iron and grease lightly. Bake 8 waffles from the dough one after the other.
4
Divide the waffles into individual hearts and stack them with pineapple slices to form little towers. Finally, drizzle with caramel sauce and sprinkle with 30 g grated coconut.