TOASTED COCONUT WAFFLES WITH FRESH MANGO AND PALM SYRUP 1/2 cup shredded coconut 3 eggs, separated 50g unsalted butter, melted 1 cup milk 1/2 cup coconut milk 1/2 teaspoon vanilla essence 1 cup plain all-purpose flour A pinch of salt 2 teaspoons baking soda 3 tablespoons superfine sugar TO SERVE Fresh mango Palm syrup (see note)

Preheat the oven to 350°F. Spread the coconut on a baking tray, place in the oven, and toast for about 10 minutes, or until golden brown. Set aside to cool.

Place egg yolks, melted butter, milk, coconut milk, vanilla and toasted coconut in a mixing bowl and stir to combine.

Sift flour, salt, baking soda and sugar in a bowl and make a well in the center. Gradually stir in coconut mixture until just combined.

Place egg whites in a clean dry bowl and beat until soft peaks form. Fold egg whites through the batter, using a large metal spoon.

Cook the waffles in a waffle iron according to the manufacturer's instructions.

Serve with slices of fresh mango, pour palm syrup over the mango slices and then place another waffle on top.

Serves 4.

NOTE: If palm syrup is not available, use palm sugar to make your own: grate 100g palm sugar into a saucepan, add 1 cup water and dissolve over medium heat. Continue cooking until the syrup is reduced by about half and allow to cool before spooning over waffles.

Bills - Breakfast, Lunch + Dinner, Bill Granger