Recipe: Coconut Waffles (using coconut and coconut milk)

COCONUT WAFFLES

1 3/4 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
3 eggs
1 (14 oz.) can unsweetened coconut milk
6 Tbsp. butter, melted
3/4 cup coconut
FOR SERVING:
1/2 cup chocolate-flavored ice cream topping
1/2 cup chopped toasted almonds
Sweetened whipped cream or powdered sugar (optional)

In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside.

In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

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 manufacturer's directions (about 3 minutes or until golden brown). 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 or dust with powdered sugar. Serve warm.

Makes 8 waffles
Source: Better Homes and Gardens magazine