Compote

1 ripe mango, peeled, pitted, and cut into small cubes
1 pint strawberries, hulled and sliced
1 tablespoon sugar

Waffles

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup milk
3 large eggs, beaten
1/2 cup coconut milk (not sweetened cream of coconut)
1/4 cup shredded sweetened coconut
fresh mint, for garnish

Toss the mango, strawberries and sugar in a medium bowl. Cover and let stand until the fruit gives off some juices, about 90 minutes.

Heat a waffle iron according to the manufacturer's directions. Lightly oil the grids.

Meanwhile, whisk the flour, sugar, baking powder and salt in a large bowl to combine. Make a well in the center and pour in the melted butter, milk, eggs and coconut milk. Whisk just until smooth; do not over-mix. Mix in the coconut.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.

Serve the waffles hot, spooning the compote on top. Garnish with the mint leaves.