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Coconut Waffles




Source of Recipe


Hel
Coconut Waffles
1-3/4 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
3 eggs
1 14-oz. can unsweetened coconut milk
6 Tbsp. butter, melted
3/4 cup coconut
1/2 cup chocolate-flavored ice cream topping
1/2 cup chopped toasted almonds
Sweetened whipped cream or powdered sugar (optional)

In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a
well in center of flour mixture; set aside. In another medium bowl lightly beat
eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture
all at once to flour mixture. Stir just until moistened (batter should be
slightly lumpy).

Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker.
Close lid quickly; do not open until done. Bake according to manufacturer's
directions (about 3 minutes or until golden brown). When done, use a fork to
lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with
topping, sprinkle with almonds, and top with whipped cream or dust with powdered
sugar. Serve warm.

Makes 8 waffles.