Toasted Coconut Waffles
April 14, 2019
"These will be enjoyed by anyone who likes coconut; and they might just win over anyone who thinks that they don't."
- FOR PINEAPPLE SYRUP (optional)
- Serving Size: 1 (993.2 g)
- Calories 1486.1
- Total Fat - 64.9 g
- Saturated Fat - 31.1 g
- Cholesterol - 1415.2 mg
- Sodium - 1498.6 mg
- Total Carbohydrate - 171.9 g
- Dietary Fiber - 11.6 g
- Sugars - 113.8 g
- Protein - 59.8 g
- Calcium - 732 mg
- Iron - 10.6 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.6 mg
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.
In a large mixing bowl stir together the flour, salt, baking powder, baking soda, and sugar.
In a medium bowl combine the egg yolk, melted butter, milk, coconut milk, vanilla, and toasted coconut.
Make a well in the dry ingredients and add the egg-yolk mixture. Stir until just combined.
In a medium, dry, clean bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the batter.
Cook waffles in a preheated waffle iron according to the manufacturer's instructions.
*Pineapple Syrup* (optional)
Combine all ingredients in a medium, heavy-bottomed, noncorrosive saucepan. Bring to a boil over high heat.
Reduce the heat, keeping the mixture at a boil, and cook until reduced by half (approximately 10-15 minutes), stirring frequently. Remove from heat.
Allow the syrup to cool somewhat, but serve while it is still warm.
Tips & Variations
No special items needed.