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Coconut Waffles Recipe

So tender they almost melt in your mouth, these waffles have a hint of coconut flavor in every bite. We like to top the golden stack with whipped cream and a drizzle of chocolate sauce for an indulgent morning treat.

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Coconut Waffles Recipe

Prep: 10 min. Cook: 10 min./batch

Yield: 4 Servings

10 10 20

Ingredients

1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Dash salt
3 eggs
1 can (13.66 ounces) coconut milk
6 tablespoons butter, melted
1/8 teaspoon coconut extract
3/4 cup flaked coconut
Chocolate ice cream topping and whipped cream

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping.
To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months.
To use frozen waffles: Reheat waffles in a toaster.
Serve with chocolate topping and whipped cream. Yield: 8 waffles.

Nutritional Facts 2 waffles (calculated without ice cream topping and whipped cream) equals 706 calories, 48 g fat (36 g saturated fat), 204 mg cholesterol, 569 mg sodium, 59 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Coconut Waffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p28