You'll go troppo for these pineapple and macadamia waffles served with coconut ice cream and fresh pineapple.
For the waffles, melt and mix butter and milk in saucepan till combined and 40-45°C, then leave to cool. Whisk in eggs.
Sift dry ingredients into large bowl, make a well in the centre, mix in wet ingredients till smooth. Leave for 1 hour or more to bloom.
Oil waffle iron, spoon some mixture into waffle iron, then add pineapple pieces, praline macadamia pieces, toasted shredded coconut, then add more waffle mixture, cook till steam reduced or waffle iron light goes on. Clean out waffle iron, grease and cook subsequent batches, any reserved pineapple, coconut used to sprinkle over top at end.
For the roasted coconut salted ice cream, in a fry pan dry roast coconut till dark brown or to taste, add milk and cream, simmer for 5 minutes, leave to cool 5 minutes over a bowl of ice or overnight (may need to increase liquid if overnight), pass through sieve. Whisk egg yolks and sugar till well combined, whisk in ? reserved coconut infused cream/milk. Whisk back into saucepan with remaining ? coconut infused cream/milk, cook till thick enough for line drawn on wooden spoon stay. Add vanilla and salt to taste, add coconut puree if using. Leave to cool on metal tray in freezer (10 minutes). Once cool, place in ice cream churner till churned, approximately 15 minutes. Place in freezer. Option to crack coconut and serve in halved coconut.
For the grilled pineapple, keeping top of pineapple intact, cut half lengthwise, then cut each half into 3 segments lengthways. For remaining 3 segments, remove skin and reserve for presentation, grill flesh over high heat till charred. Place in bowl with lime juice, then dip and cover in coconut sugar, grill till golden, then place in reserved pineapple skin. For 3 segments, cut out flesh reserving trimmings for caramel, chop flesh into 0.5cm diameter, dice and sauté in butter and ½ tablespoon sugar till golden, reserve to be placed inside waffle.
For the macadamia praline, roast macadamia in fry pan till golden all over, add salt to taste, set aside to cool. Place 200g caster sugar in heavy bottom pan, cook till dark caramel, just starting to smoke. Add reserved roasted macadamia to caramel, coat with 2 forks and place on baking paper to cool.
Cut up ½ of the nuts into 0.5cm diameter pieces and reserve for waffle filling.
For the roasted coconut flakes and shredded coconut, place coconut flakes in pan, toss and roast till golden, then reserve on baking paper to cool. Place shredded coconut in frypan, cook till golden and reserve.
For the pineapple caramel, cook sugar till dark caramel. Deglaze with butter and pineapple trimmings, 200ml pineapple juice, 1 tablespoon coconut liqueur, salt to taste.
To assemble, on a large platter/chopping board, place mint on to resemble pineapple stalk. Sprinkle over reserved sautéed diced pineapple, coconut flakes, macadamia praline. Reserved coconut ice cream in coconut half. Pineapple coconut caramel in other coconut half.
Nutritional analysis per serving (34 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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