Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Waffle rosettes with coconut frosting

European 15 Mins Prep · 20 Mins Cook

To make the waffle batter, combine the flour, salt and sugar in a medium-sized bowl. Whisk the eggs, 250ml coconut milk or regular milk and vanilla together separately then slowly whisk into the dry ingredients. Heat the oil in a deep-fryer or pot until 180°C.
Using a Swedish waffle iron, dip the iron into the hot oil first, then into the batter. Remove the iron from the batter then dip a second time before placing into the hot oil. Allow the waffle to cook in the oil until it starts turning golden, then push it off the iron using a skewer or chopstick.
Fry until golden brown, then drain on paper towels.
Repeat with the remaining batter.
To make the frosting, sift the icing sugar into a bowl. Add the remaining (4 tbsp) coconut milk to form a runny mixture.
Dip the tops of the waffle rosettes into the icing and then into the desiccated coconut.
Serve immediately.