Monica Galetti’s coconut waffles with vanilla mascarpone and bananas
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Easy - April 2022
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Serves 4-6 -
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.
- Calories
- 540kcals
- Fat
- 36.8g (24.5g saturated)
- Protein
- 10g
- Carbohydrates
- 40.9g (16.1g sugars)
- Fibre
- 2.4g
- Salt
- 0.8g
delicious. tips
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.
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.