Toasted Coconut Waffles
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 can (13.66 ounces) coconut milk
6 tablespoons butter, melted
1/8 teaspoon coconut extract
3/4 cup flaked coconut
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.
(Editor's Note: I used a mix from Trader Joe's, but if you want to whip up a fluffy batch from scratch, this is a great recipe!)
Make sure to include your favorite toppings such as maple syrup, fresh fruit, shredded coconut or powdered sugar, etc. Serve on a small tray with a fresh bloom!