Try a new take on a classic breakfast fixture with this excellent recipe for full-flavored Coconut Belgian Waffles.
Provided by My Food and Family
Categories Milk Alternative
Time 45m
Yield Makes 7 servings, 1 waffle and two tbsp. of syrup each
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool; set aside.
- For the strawberry topping:
- Combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
- For the coconut syrup:
- Add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
- For the waffles:
- Whisk together the flour baking powder, salt and sugar in a bowl.
- In another bowl, whisk together the milk eggs and vanilla.
- Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in 3/4 cup coconut.
- Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker.
- To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of COOL WHIP and a sprinkling of toasted coconut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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