Coconut Waffles

Turn breakfast waffles into a tropical treasure by enhancing them with coconut, almonds, and a drizzle of chocolate.



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Servings: 8
Yield: 8 waffles
Prep Time: 10 mins
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Ingredients
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    1 3/4  cups 
    all-purpose flour
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    2   tablespoons 
    sugar
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    1   tablespoon 
    baking powder
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    3   
    eggs
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    1  14  ounce can 
    unsweetened coconut milk
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    6   tablespoons 
    butter, melted
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    3/4  cup 
    coconut
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    1/2  cup 
    chocolate-flavored ice cream topping
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    1/2  cup 
    chopped toasted almonds
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    Sweetened whipped cream or powdered sugar (optional)

Directions
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 12 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers 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.
Nutrition information
Per Serving: cal. (kcal) 453, Fat, total (g) 28, chol. (mg) 102, sat. fat (g) 18, carb. (g) 43, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 17, pro. (g) 9, vit. A (IU) 340, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 253, Potassium (mg) 250, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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