Ingredients
- 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
Instructions
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.