1To make the lime and lychee syrup, put the zest and juice, reserved lychee syrup and the water in a small saucepan. Add the sugar and bring to a boil. Reduce the heat to low and simmer, for 15 minutes or until reduced by half. Add the lychees and simmer until syrup is thick. Remove from heat. Set aside.
2Select CLASSIC waffle setting and dial up number 6 on temperature control dial.
3Preheat until the orange light flashes and the word HEATING disappears.
4Meanwhile, combine the flour, sugar, ¾ cup of the coconut and the baking powder in a large bowl and make a well in the center.
5Put the coconut milk, eggs and coconut oil in a medium bowl and whisk until well combined.
6Whisk the egg mixture into the flour mixture to form a smooth batter.
7Pour ½ cup of the batter into each waffle square and close the lid to cook.
8Repeat with remaining batter.
9Serve waffles with the lychee syrup, ice cream, mint sprigs and remaining coconut.