by Leah Halmagyi


  • 1 cup self-raising flour
  • ¼ cup coconut flour
  • 1 cup caster sugar
  • 1½ cups coconut milk
  • 1 tsp vanilla paste
  • 1 tsp pandan essence
  • 1 egg
  • 2 egg yolks
  • 1½ Tbsp vegetable oil
  • cooking oil spray
  • 1 cup coconut water
  • 4cm piece ginger, cut into fine batons
  • 1 tsp ground lemon myrtle
  • 300g piece silken tofu
  • 300g raw cashews
  • 150ml water
  • juice of 1 lemon
  • 1 Tbsp light palm sugar
  • toasted coconut flakes, to serve


Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

1 Combine the flours and ½ cup sugar in a bowl, then whisk in the coconut milk, vanilla, pandan, egg, yolks and oil. Whisk until smooth. Sprinkle a waffle iron with cooking oil spray and half-fill with batter, cooking for 4 minutes until crisp. Repeat with the remaining batter.
2 Combine the remaining sugar with the coconut water, ginger and lemon myrtle in a saucepan and simmer until thickened. Pour over the tofu and allow to cool completely.
3 Put the cashews, water, lemon juice and palm sugar in a high speed blender and purée until smooth. Serve with the waffles, tofu and coconut flakes.