“Found this on the BHG website and I think I'm in love! What a great combination with the flavors of coconut and almond. This seemed more of a great way to serve dessert instead of breakfast - so we topped with some vanilla ice cream and drizzle of chocolate syrup.”
READY IN:
30mins
SERVES:
8
YIELD:
8 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside.
  2. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter.
  3. Stir in coconut.
  4. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
  5. 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 manufacturers directions (about 3 minutes or until golden brown).
  6. 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, ice cream or powdered sugar. Serve warm.

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