Coconut Waffle
With a subtle coconut taste, these Coconut Waffles are a delicious change from the ordinary ones. This is a tasty dish to enjoy for breakfast or brunch!
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. ground Himalayan pink salt
- 1/4 cup organic coconut sugar
- 1/8 tsp. ground cinnamon
- 2 large free-run eggs, room temperature
- 1 can (398 ml) coconut milk
- 1/3 cup organic coconut oil tips & tricks
- 1/4 cup butter, melted
- 2 tsp. pure vanilla extract
- 1 tsp. pure coconut extract
- 1/2 cup unsweetened shredded coconut *optional
Directions
- In a large bowl, combine flour, baking powder, salt, coconut sugar and cinnamon; set aside.
- Preheat waffle iron.
- In a medium bowl, combine eggs, milk, coconut oil, butter, vanilla and coconut extract. Using a hand mixer, process until smooth. Add flour mixture and beat until blended. Fold in coconut flakes, if using.
- Spray waffle iron with butter-flavored cooking spray. Ladle batter into preheated waffle iron. Cook waffles until golden and crisp.
- Transfer to a wire rack for a couple of minutes so the moisture escapes before transferring them to a plate – if you want to serve them all at the same time, transfer the cooked ones to a 170ºF oven.
Notes
Footnote: To freeze them; arrange waffles in a single layer on a baking sheet. Transfer to the freezer overnight before placing them in a re-sealable freezer bag. When ready to use frozen waffles, reheat them in a toaster.