Ingredients
1-3/4 cups all-purpose flour2 tablespoons sugar1 tablespoon baking powderDash salt3 eggs1 can (13.66 ounces) coconut milk6 tablespoons butter, melted1/8 teaspoon coconut extract3/4 cup sweetened shredded coconutChocolate ice cream topping and whipped cream
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping.
To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months.
To use frozen waffles: Reheat waffles in a toaster.
Serve with chocolate topping and whipped cream.
