COCONUT BELGIAN WAFFLES

Coconut Belgian Waffles image

Try a new take on a classic breakfast fixture with this excellent recipe for full-flavored Coconut Belgian Waffles.

Provided by My Food and Family

Time 45m

Yield Makes 7 servings, 1 waffle and two tbsp. of syrup each

Number Of Ingredients 20

Ingredients

Strawberry topping:
1/4 cup BAKER'S ANGEL FLAKE Coconut
4 cups sliced strawberries
2 Tbsp. sugar
zest of 1 lime
Coconut Syrup:
1 can (13.5 oz.) coconut milk
2 Tbsp. cornstarch
2 cups light corn syrup
1/2 cup sugar
Waffles:
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
3 cups milk
4 eggs
1 tsp. vanilla
6 Tbsp. butter, melted
3/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool; set aside.
For the strawberry topping:
Combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
For the coconut syrup:
Add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
For the waffles:
Whisk together the flour baking powder, salt and sugar in a bowl.
In another bowl, whisk together the milk eggs and vanilla.
Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in 3/4 cup coconut.
Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker.
To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of COOL WHIP and a sprinkling of toasted coconut.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g