Tuesday, October 13, 2009

♥Breakfast, brunch or dessert. Coconut waffles make any time a special time♥

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These gorgeous and yummy waffles are a hit regardless of the season. In the summer I will add fresh strawberries to a mountain of fresh, whipped cream as a topping. Winter brings out the chocolate with a few chocolate jimmies rolling down the pile of whipped cream. Coconut, my favorite and a favorite of my family - there's just something about it that makes any dish feel absolutely special!


* 1-3/4 cups all-purpose flour
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 3 eggs
* 1 14-oz. can unsweetened coconut milk
* 6 tablespoons butter, melted
* 3/4 cup coconut
* 1/2 cup chocolate-flavored ice cream topping
* 1/2 cup chopped toasted almonds
* sweetened whipped cream, powdered sugar, chocolate jimmies, additional toasted coconut (optional)


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. 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).

2. 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.

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