Coconut Waffles with Berry-Mango Compote
 Flavored with coconut and mango, these waffles take on a
tropical note. Let the fruit compote stand at room temperature for at least
thirty minutes before serving—you wouldn't want to put cold fruit on hot
waffles! Use whatever berries are handy—this is good with raspberries and
blueberries too, or a combination.
Makes 12 4-inch waffles
Ingredients:
Compote:
1 ripe mango, peeled, pitted, and cut into small cubes
1 pint strawberries, hulled and sliced
1 tablespoon sugar
Waffles:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup milk
3 large eggs, beaten
1/2 cup coconut milk (not sweetened cream of coconut)
1/4 cup shredded sweetened coconut
fresh mint, for garnish
Preparation:
Toss the mango, strawberries and sugar in a medium bowl.
Cover and let stand until the fruit gives off some juices, about 90 minutes.
Heat a waffle iron according to the manufacturer's directions. Lightly oil
the grids.
Meanwhile, whisk the flour, sugar, baking powder and salt in a large bowl to
combine. Make a well in the center and pour in the melted butter, milk, eggs
and coconut milk. Whisk just until smooth; do not over-mix. Mix in the
coconut.
Spoon about 1/4 cup of the batter into the center of each quadrant of the
waffle iron and close the iron. Cook until the waffle is golden brown, 3 to
4 minutes.
Serve the waffles hot, spooning the compote on top. Garnish with the mint
leaves.
Recipe created by Art Smith
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