Coconut waffles with caramelised pineapple

Whisk the eggs together in a mixing bowl, then add flour, coconut milk and oil. Using an electric mixer or hand whisk, combine until smooth. Mix in the coconut, then rest the batter for 10 minutes.

Meanwhile, make the caramelized pineapple. Peel the pineapple and cut half of the flesh into 1 cm rings (use the rest for other recipes). Using an apple corer, push out the middle, woody part.

Put the pineapple rings in a non-stick frying pan, add a drop of lemon/lime juice and brush them with honey or maple/agave syrup. Caramelize them for about 5 minutes, then turn them over and cook for another 3 minutes or so until golden. Keep them warm.

Heat the waffle maker. When it’s hot, add a ladleful of the batter and seal. Cook the waffles until they are golden and crispy, following the machine’s instruction. It should take about 3-5 minutes per waffle, depending on your waffle maker.

Transfer the waffle to a plate, then make more waffles (you should get another 2 or 3 more depending on the size of your machine).

Serve the waffles with the caramelized pineapple rings and extra syrup or honey.