Tropical Fruit Belgian Waffle Topping with Coconut Guava Syrup

1. Prepare your favorite Belgian waffle recipe and keep warm in a 200ºF oven, set over a cookie sheet fitted with a wire cooling rack. Do not let waffles overlap, or they will become soggy.
2. Combine the guava nectar, coconut milk, coconut flakes, granulated sugar, and salt in a small saucepan set over medium high heat, whisking until sugar is dissolved. When mixture comes to a boil, reduce heat to medium and simmer 20 minutes, or until syrup is slightly thickened. Turn off heat and cool slightly before serving.
3. While syrup simmers, prepare fruit. Peel mango and dice into 1/2″ cubes. Peel kiwi and dice into 1/2″ cubes, discarding seedy parts, if desired. Dice pineapple, discarding core. Peel orange and remove any seeds and clinging bits of pith and cut each wedge into 3-4 pieces.
4. Add all fruit to medium-sized bowl, cover with blood orange juice, and stir gently to combine. Allow to sit 5-10 minutes.
5. To assemble, drizzle each waffle with 1/4 of the guava coconut syrup. Spoon 1/4 of the fruit salad into the center of each waffle. Garnish with pearl sugar, if desired. Serve immediately.

Note: Depending on the size of your waffles and your fruit-syrup-waffle ratio preferences, you may get 6-8 servings out of this. All proportions given here are based on large, round Belgian waffles and a generous topping-to-waffle ratio.