Pina colada waffles

by Lesley Holdship

If you like pina coladas, you’ll love Lesley’s de-constructed version with sticky pineapple wedges and a creamy sauce with a punch of rum


For the waffles:
250g self-raising flour
1 tsp baking powder
50g soft brown sugar
3 eggs
375ml coconut milk
125g skinned pineapple, chopped

For the sauce:
150g coconut cream
50g caster sugar
50ml double cream

For the garnish:
200g pineapple wedges
A knob of butter
1 tbsp soft brown sugar
A generous splash of white rum
Maraschino cherries


To make the waffle batter, stir together the flour, baking powder and sugar. Whisk together the eggs and coconut milk and then pour into the flour. Whisk again until the batter is lump-free, then stir through the pineapple.

Put a waffle iron or machine on to heat. While that is warming up, make the sauce. Heat the coconut cream, sugar and double cream and bubble for a few mins until thick. Keep warm.

Sauté the pineapple wedges in a frying pan with the butter and sugar, until just starting to soften. Make sure the heat is high, then pour in the rum and flambé.  

Make the waffles by spooning about 3 tbsp batter into each waffle plate. Clamp down the lid then wait until the waffles are golden. You can tell they are cooked when they stop steaming.

Plate the waffles with wedges of sticky pineapple and coconut sauce. Top with a maraschino cherry as a final flourish. 

Recipe: Lesley Holdship 
Image: John Holdship