Monica Galetti’s coconut waffles with vanilla mascarpone and bananas

Monica Galetti’s coconut waffles with vanilla mascarpone and bananas
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min

Monica Galetti puts a tropical twist on brunch with coconut waffles. Cook until golden, and don’t hold back with the vanilla mascarpone and sliced banana.

Monica Galetti was the first-ever female senior sous chef at Michel Roux Jr’s restaurant Le Gavroche. She later rose to fame as a judge on MasterChef: The Professionals. Monica is a judge on the Platinum Pudding competition for The Queen’s Jubilee, and with her husband David runs the acclaimed Mere restaurant in London.

Nutrition: per serving

Calories
540kcals
Fat
36.8g (24.5g saturated)
Protein
10g
Carbohydrates
40.9g (16.1g sugars)
Fibre
2.4g
Salt
0.8g
Calories
540kcals
Fat
36.8g (24.5g saturated)
Protein
10g
Carbohydrates
40.9g (16.1g sugars)
Fibre
2.4g
Salt
0.8g

Ingredients

  • 180g plain flour
  • 1 tbsp baking powder
  • 2 tbsp caster sugar
  • 1 tbsp desiccated coconut, plus extra to serve
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • 230ml coconut milk
  • 1 vanilla pod, seeds scraped (or 1 tsp vanilla paste)
  • 3 medium free-range eggs, separated
  • 50g unsalted butter, melted
  • Rapeseed oil to grease
  • 2 bananas, sliced, to serve
  • Maple syrup, honey or golden syrup to serve (optional)

For the vanilla mascarpone

  • 250g mascarpone
  • 2 vanilla pods, seeds scraped
    (or 2 tsp vanilla paste)
  • 1 tbsp icing sugar

You’ll also need

  •  Waffle iron (or see Know How)

Method

  1. For the waffles, mix all the dry ingredients (flour, baking powder, sugar, coconut and ground spices) along with a pinch of salt in a large bowl, then make a well in the centre. Whisk in the coconut milk, vanilla seeds/paste, egg yolks and melted butter to combine.
  2. In a separate bowl, whisk the egg whites to stiff peaks using an electric mixer, then gently fold them into the batter using a large metal spoon.
  3. Heat a waffle iron (see Know How) and grease with a little oil. Pour some batter into the waffle maker (don’t overfill or it will overflow), seal and cook until golden (about 5 minutes, or according to the manufacturer’s instructions). Repeat with the remaining batter, oiling the waffle maker between batches if needed (see Make Ahead).
  4. While the waffles cook, mix all the vanilla mascarpone ingredients together in a bowl. Serve the waffles warm with vanilla mascarpone, sliced bananas, extra desiccated coconut and, if you like, a drizzle of syrup or honey.

delicious. tips

  1. The waffles can be made in advance. Cool to room temperature, then store in an airtight container until ready to serve. Warm in a 160ºC fan/gas 4 oven for 5-10 minutes until warmed and crisp on the outside. Alternatively, wrap well and freeze for up to 1 month. Refresh in the oven from frozen.

  2. Don’t have a waffle iron? Heat a ridged griddle pan over a medium heat. Lightly oil the pan, then spoon several tablespoons of the waffle mixture into it and cook for 4-5 minutes until small bubbles appear on the surface. Carefully flip the waffle (it will still be runny on top), then cook on the other side for another 3-4 minutes. Transfer to a warm oven while you cook the remaining batter.

Recipe By

Monica Galetti

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