Prep 10 mins
Cook 15 mins
Recipe is from Better Homes and Gardens.
- 1 3⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3 eggs
- 1 (14 ounce) can unsweetened coconut milk
- 6 tablespoons butter, melted
- 3⁄4 cup coconut
- 1⁄2 cup chocolate-flavored ice cream topping
- 1⁄2 cup chopped toasted almond
- sweetened whipped cream (optional) 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.
- Nutrition Facts.
These were very good! I had no butter and only one egg, so I subbed in some grapeseed oil and it actually worked out just fine. It was a little thicker than most waffle batter, but I imagine that it was because I was missing the two eggs. Probably could have added a little milk, but it wasn't really too much of an issue. Nice flavor and wonderful fluffiness without being super sweet. They came out a beautiful golden color. We topped them with a smear of almond butter and a little maple syrup! What a great breakfast!