House of Asia > Recipes > Waffles with coconut whipped cream and fruit

Waffles with coconut whipped cream and fly me to the spoon fruit Yummity House of Asia

Waffles with coconut whipped cream and fruit

20 min.

2 servings

mild

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Try these delicious, fluffy, and vegan waffles with coconut whipped cream, mango, and blueberries. This unique dessert will delight all fans of combining sweets with healthier options. This recipe was created in collaboration with Fly me to the spoon.

Fruits Asian 15-30 minutes

Ingredients

400 ml organic coconut milk 20-22% chilled for at least 24 hours
½ pack Yummity waffle or pancake mix
4 tablespoons passion fruit pulp
1 tablespoon of erythritol
1 egg
1 teaspoon of powdered sugar
1 teaspoon of coconut flakes
½ fresh mango, diced
½ cup of blueberries

A method of preparing

Separate the coconut milk and solids from the liquid. Transfer the solids to a large bowl, then add the powdered sugar. Blend for a few minutes until the mixture resembles whipped cream. Add the coconut flakes and gently fold in. Refrigerate.
Pour 150 ml of the liquid coconut milk into a bowl. Add 120 g of waffle mix, erythritol, and eggs. Mix well.
Preheat a waffle iron, then pour in the waffle mixture and cook for 3-4 minutes. Cool on a wire rack.
Place the waffles on a plate, top with whipped cream, mango, and blueberries. Drizzle with passion fruit puree.