Triple Coconut Waffles

Name: Triple Coconut Waffles
Ingredients: 1⅔ cup (200 g) white spelt or all-purpose flour; 1⅔ cup (200 g) white spelt or all-purpose flour; ½ cup (120 ml) coconut oil, melted and cooled; 2 cups (480 ml) light coconut milk; 2 large eggs, separated; 2 tablespoons sugar; Maple syrup; 2 teaspoons baking powder; ½ teaspoon salt; ¼ cup (25 g) unsweetened shredded coconut; ¼ cup (45 g) cornstarch

Preparation info

Makes
8
waffles

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

Coconut is all the rage in healthy eating, and luckily it tastes good too. I make these waffles with coconut milk, coconut oil, and shredded coconut for a triple threat. They are yummy for breakfast, but save some so you have leftovers to serve later for dessert with vanilla ice cream and a little hot fudge.

Ingredients

2 large eggs, separated
½ cup (120 ml) coconut oil, melted and cooled

Dessert
Summer
Vegetarian
Leftovers
Breakfast

Method

Preheat a waffle iron.

In a medium bowl, whisk the egg yolks with the oil to create an emulsion. Whisk in the coconut milk.

In another bowl, whisk together the flour, coconut, cornstarch, baking powder, and salt. Add to the egg mixture and stir until combined.

Using a handheld electric mixer, in a third bowl, whisk the egg whites with the sugar until firm soft peaks form