We went to a local diner yesterday – Ludi’s downtown which somehow I hadn’t realized existed and they are good and cheap. One of their specials was ube pancakes with haupia syrup. But they were out. But this made me realize this morning that I could easily make coconut waffles with what we had in the kitchen!
I searched for some recipes and started with this one but of course modified immediately. The batter was very thick. The author must have used sad, thin coconut milk and not a yummy creamy variety like Aroy-D or Savoy (can’t find great links for those but those have pictures.) Anyway to the recipe!
- 1-3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 14 oz canned coconut cream (the cans are not this size typically so see below for what to do with the rest!)
- 6 tablespoons melted coconut oil
- 2 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- Mix flour, sugar, baking powder and salt in bowl.
- Melt coconut oil and let cool.
- Preheat and oil waffle pan. I am generous with oil and oil between rounds so that the outside gets a little crispier.
- Lightly scramble eggs. Add coconut cream and vanilla. Add melted coconut oil and mix well.
- Mix wet ingredients into dry. Then lightly fold coconut shred into batter.
- Let batter rest for a couple minutes. Some recipe I followed ages ago did this so I do all the time.
- Spoon batter into iron and spread out a little with a spatula. This one was very thick though so I had to depend on closing the lid to spread it out fully.
I have no pictures because lighting and indistinct shades of near-brown are not appealing food photography but they were very tasty. We mixed the rest of the coconut cream with some maple syrup and pomegranate juice concentrate to make a topping and it was delicious. Mmmmm.