Monica Galetti’s coconut waffles with vanilla mascarpone and bananas

  • Portion size: Serves 4-6
  • Hands-on time 20 min
  • Difficulty: easy
Recipe by: Monica Galetti

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.

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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)
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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).
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  5. 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.

Nutrition

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

Make Ahead

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.

Cook smarter

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.

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