Rating: 4 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 21 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
10 mins
bake:
3 mins
total:
13 mins
Servings:
8
Yield:
8 waffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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 Facts

453 calories; fat 28g; cholesterol 102mg; saturated fat 18g; carbohydrates 43g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 17g; protein 9g; vitamin a 340.1IU; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.8mg; folate 56.4mcg; vitamin b12 0.2mcg; sodium 253mg; potassium 250mg; calcium 80.8mg; iron 2.5mg.
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