Toasted Coconut Waffles Recipe

Step 1

Toast the coconut in a 350-degree Fahrenheit approximately 10 minutes, or until golden brown (or microwave in a glass pie plate on high, 1 1/2 to 2 minutes or until golden brown, stirring twice). Set aside to cool.

Step 2

In a large mixing bowl stir together the flour, salt, baking powder, baking soda, and sugar.

Step 3

In a medium bowl combine the egg yolk, melted butter, milk, coconut milk, vanilla, and toasted coconut.

Step 4

Make a well in the dry ingredients and add the egg-yolk mixture. Stir until just combined.

Step 5

In a medium, dry, clean bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the batter.

Step 6

Cook waffles in a preheated waffle iron according to the manufacturer's instructions.

Step 7

*Pineapple Syrup* (optional)

Step 8

Combine all ingredients in a medium, heavy-bottomed, noncorrosive saucepan. Bring to a boil over high heat.

Step 9

Reduce the heat, keeping the mixture at a boil, and cook until reduced by half (approximately 10-15 minutes), stirring frequently. Remove from heat.

Step 10

Allow the syrup to cool somewhat, but serve while it is still warm.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For the unsweetened shredded coconut, you could substitute 1/2 cup of sweetened shredded coconut. This will add a bit of sweetness to the waffles, making them more enjoyable for those who prefer a sweeter taste.
For the pineapple syrup, you could substitute 1 cup of maple syrup. This will provide a slightly different flavor profile, and will be a bit less tart than the pineapple syrup.

Serve with

Grilled Asparagus with Lemon: Grilled asparagus with lemon is the perfect accompaniment to toasted coconut waffles. The bright, citrusy flavor of the lemon provides a refreshing contrast to the sweet, nutty flavor of the waffles. The asparagus also adds a pleasant crunch to the dish.

Maple Bacon: Maple bacon is a delicious addition to the toasted coconut waffles and grilled asparagus with lemon. The sweet and salty flavors of the bacon pair perfectly with the sweetness of the waffles and the citrusy flavor of the lemon. The bacon also adds a nice crunch to the dish, making it even more enjoyable.

FAQ

Q: How do I toast the coconut?

A: Toast the coconut in a 350-degree Fahrenheit oven for approximately 10 minutes, or until golden brown. Alternatively, you can microwave it in a glass pie plate on high for 1 1/2 to 2 minutes, stirring twice.

Q: How do I store coconut?

A: Store coconut in an airtight container in a cool, dry place for up to 6 months. For longer storage, keep it in the refrigerator or freezer.

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Fun facts:

The use of coconut in waffles is said to have been popularized by the famous American chef, Julia Child, who was known to add it to her waffle recipes.

Coconut waffles are popular in the Southern United States, and have become a traditional breakfast dish in the region since the early 19th century.