Waffles With Coconut Blueberry Swirl

Try this delightfully delicious waffle recipe topped with fresh CherryHill cherries.


2 waffles (option for gluten, dairy and sugar free)

¾ cup Cocobella coconut yoghurt

1 cup frozen blueberries 

1/4 cup pure maple syrup 

1 handful fresh CherryHill cherries, seeds removed


Place your frozen blueberries into a saucepan and cook on low heat for 5 min until saucy and jam like. Set aside to cool. 

Place your waffles onto a lined baking tray and cook for 5 mins or until slightly crispy and warmed through. 

Lightly fold your coconut yoghurt into your blueberry sauce to create a marble like affect. 

Place 1 waffle on each plate and top with blueberry coconut mix, drizzle with pure maple syrup and top with fresh cherries. Enjoy. 


Thank you to Elle Spence @my_country_table for this divine recipe and image

Katherine Sabbath

Recreates her grandmothers black forest cake using CherryHill cherries!