Toasted Coconut Waffles Recipe 455 Food

COCONUT BELGIAN WAFFLES

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.

COCONUT WAFFLES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping., To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. , Serve with chocolate topping and whipped cream.

COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA

Steps:

• For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
• For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
• Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

TOASTED COCONUT WAFFLES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut. Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.

TOASTED COCONUT TRUFFLES

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.