Waffle Weekend: Coconut Waffles

Time for another installment of waffle weekend!  You can find the first installment here.  

This weekend's waffle is inspired by one of our favorite ingredients: coconut!  

I pinned a recipe for coconut pancakes awhile ago, but since we're more waffle fans than pancake fans, I used the coconut pancake recipe as inspiration for these waffles.  

They're pleasantly tropical, featuring both coconut milk and coconut flakes. But when we make them again, I'll add some coconut oil and a splash coconut extract (or coconut rum) just to give them even more coconut punch.  

While the recipe calls for garnishing these waffles with chocolate syrup, we ate ours more simply with just butter & maple syrup.  They were a delicious way to start our Sunday.

Coconut Waffles
adapted from Better Homes & Gardens 

1 3/4 c All Purpose Flour
2 Tbl Granulated Sugar
1 Tbl Baking Powder
3 eggs
14 oz Coconut Milk (1 can)
3 Tbl Butter, melted
3 Tbl Vegetable Oil, plus more for greasing waffle iron.  
3/4 c Shredded Coconut

1.  Preheat waffle iron.  In a large bowl, combine the flour, sugar, and baking powder.  Set aside.

2.  Separately, whisk together the eggs, coconut milk, melted butter and vegetable oil.  Make sure the eggs are room temperature or else their coldness will cause the melted butter to re-solidify.  {I gently warmed the whole eggs, by submerging them in warm water while I measured the rest of the ingredients}

3.  Pour the wet mixture into the dry mixture & whisk until half way combined.  Add the shredded coconut & mix just until combined.  Allow the batter to sit for 5 minutes before cooking on your greased waffle iron.

4.  Serve the warm waffles with butter & maple syrup (or with chocolate syrup, if you're feeling especially decadent).