Melt the butter and set aside to cool down.
Crumble the yeast into the milk and stir in the vanilla sugar until the yeast has dissolved, then let it stand for 5 minutes.
Mix the flour, coconut flakes and salt. Add the yeast mixture, butter and quark and stir in using the double beater attachment until a smooth dough has been formed. Cover the dough and leave it to rise in a warm place for about 45 minutes, until the dough has nearly doubled in size.
For the cream, stir the coconut cream and quark until smooth using the double beater attachment at a slower stage. Stir in the icing sugar and chill the prepared cream.
Chop macadamia nuts, lightly brown the coconut flakes in a pan, and set aside 2 tbsp for garnishing. After the dough has risen, mix in the pearl sugar, nuts, and coconut flakes.
Preheat the waffle iron and grease with a bit of butter. Bake the dough in portions (2-3 tbsp each) for approx. 3 minutes to make waffles; garnish with coconut cream, nuts, remaining coconut flakes, berries, and mint.
Melt the butter and set aside to cool down.
Crumble the yeast into the milk and stir in the vanilla sugar until the yeast has dissolved, then let it stand for 5 minutes.
Mix the flour, coconut flakes and salt. Add the yeast mixture, butter and quark and stir in using the double beater attachment until a smooth dough has been formed. Cover the dough and leave it to rise in a warm place for about 45 minutes, until the dough has nearly doubled in size.
For the cream, stir the coconut cream and quark until smooth using the double beater attachment at a slower stage. Stir in the icing sugar and chill the prepared cream.
Chop macadamia nuts, lightly brown the coconut flakes in a pan, and set aside 2 tbsp for garnishing. After the dough has risen, mix in the pearl sugar, nuts, and coconut flakes.
Preheat the waffle iron and grease with a bit of butter. Bake the dough in portions (2-3 tbsp each) for approx. 3 minutes to make waffles; garnish with coconut cream, nuts, remaining coconut flakes, berries, and mint.
