Coconut Waffles with Mango Compote

Grate the peel from one liter of orange and squeeze 300 ml of juice from all oranges, bring both to a boil with the passion fruit syrup. Mix coconut liqueur and cornstarch until smooth, stir into the juice and bring to a boil repeatedly. Remove the peel from the mango, cut the flesh from the stone and finely dice. Grate the zest from the lime, squeeze 2 tbsp juice, add both to the juice form with the mango, cool.

Roast the coconut flakes in a frying pan without fat. Mix lemon zest, powdered sugar, fat and liter pinch of salt with the whisks of a mixer until very creamy. Fold in the eggs one by one, each well. Sift flour and baking powder, stir into the egg mixture alternately with the coconut milk, then fold in the grated coconut.

Heat a waffle iron and coat with a little oil. For each waffle, pour 3 tablespoons of batter into the waffle iron and bake over medium heat until golden brown. Remove and keep warm on a baking sheet in the stove at 100 degrees (gas liters, convection 75 degrees ). Bake 14-16 waffles, oiling the waffle iron repeatedly each time as needed.

4. pluck mint except for 2 stems and chop finely. Whip the cream and vanilla sugar until stiff, fold in the chopped mint.

Dust waffles with powdered sugar, serve with compote, whipped cream and remaining mint.

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