This easy 15-minute breakfast is bursting with tropical flavors! You’ll toast Belgian waffles (the thick fluffy kind!), and top with a silky maple-crème fraîche drizzle and maple-sweetened pineapple with lime. Sprinkle with coconut, crunchy cashews, and lime zest, and serve with orange slices for an easy, breezy, beach-inspired breakfast treat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Orange
4 ounce
Pineapple
1 unit
Lime
2 tablespoon
Maple Syrup
4 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Crème Fraîche
(Contains Milk)
2 unit
Belgian Waffle
(Contains Eggs, Milk, Wheat)
½ ounce
Cashews
(Contains Tree Nuts)
¼ cup
Shredded Coconut
(Contains Tree Nuts)
• Wash and dry produce.
• Drain pineapple. Zest and quarter lime. Halve orange; slice into ½-inchthick half-moons.
• In a small bowl, combine pineapple, half the maple syrup, and a squeeze of lime juice (big squeeze for 4 servings). Stir to combine; set aside.
• Place cream cheese, crème fraîche, remaining maple syrup, and 1 tsp water (2 tsp for 4 servings) in a second small microwave-safe bowl. Cover with plastic wrap. Microwave until softened, 30-60 seconds; whisk to combine.
• Toast waffles until golden brown.
• While waffles toast, roughly chop cashews or crush in their bag with a heavy-bottomed pan.
• Divide toasted waffles between plates. Top with sweet cream cheese drizzle and marinated pineapple (using a slotted spoon or draining first). Sprinkle with cashews, lime zest, and as much coconut as you like. Serve with orange slices on the side.