toasted coconut waffles with chocolate whipped cream and raspberry sauce

Hello and Happy Monday dear friends! Today we're talking about coconut...toasted coconut to be precise. I was craving coconut waffles the other day, and these were the result! Not only do they have toasted coconut in them, they're also made with coconut milk. If you wanted to go super coconut crazy, you could probably use coconut flour too (with a few adjustments...I haven't tried it yet!).

I will say that the coconut makes these pretty heavy waffles, and I could only finish one by myself once I topped it with raspberry sauce and chocolate whipped cream. So be prepared!

It's nice to mix it up once in awhile, and these waffles do just that. They'd be great for brunch or even if you're having breakfast for supper. And, as always, we pop any extras in the freezer and toast them the next morning for breakfast! Win win.

Toasted Coconut Waffles

recipe: Kelsey Siemens

Directions:

Heat your oven to 350 degrees. Spread the shredded coconut on a baking sheet in a thin layer. Bake for 7-8 minutes, stirring constantly, until the coconut is golden brown.
*Do not walk away from the oven! It's very easy to burn.

In a large bowl, mix together the flour, toasted coconut (make sure it's unsweetened, and if it's not you'll want to reduce the sugar), baking powder, sugar, and salt.

In a smaller bowl, whisk together the egg, coconut milk, and melted butter. (*Make sure that your melted butter has cooled down so that it won't cook the egg).

Add the wet ingredients to the dry, and mix until just moistened.

Heat up your waffle iron, grease, and fill with batter according to the size of your iron.

Serve waffles hot with any topping of your choosing!

I made a simple raspberry sauce and chocolate whipped cream.

Ingredients:

1 1/2 cups flour

1 cup unsweetened shredded coconut, toasted

2 teaspoons baking powder

2 tablespoons sugar

1 egg

1 3/4 cup coconut milk

1/4 cup butter, melted