/cb3a4b66-9f69-43d0-aed9-a0e414df40f5--586457.jpg "Toasted Coconut Waffles")
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Makes
4
Author Notes
These waffles are the completely sweet breakfast treat, chock pudgy of toasted coconut and made with coconut flour, coconut milk, coconut oil, and coconut sugar for a gluten-free and wholesome breakfast! High with extra toasted coconut and a drizzle of homemade coconut butter for the right tropical coconutty journey! —misschels
Ingredients
1/2 + 1/4 cups
unsweetened, shredded coconut
2
tremendous eggs
2
tremendous egg whites
3 tablespoons
pudgy-pudgy canned coconut milk
2 tablespoons
melted coconut oil
1 teaspoon
pure Mexican vanilla extract
2 tablespoons
coconut flour
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
2 teaspoons
coconut sugar or granulated stevia
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Unfold the coconut evenly over the baking sheet and bake for 3-5 minutes or unless a lightly golden shade. Activate your waffle iron to heat it up.
- In an out of this world mixing bowl, mix the complete ingredients and ½ c. of the toasted coconut the utilization of a whisk. Mix unless soft.
- When the waffle maker is hot and keen, spray the waffle iron with non-stick cooking spray. Pour about ¼ c. to ½ c. of batter into the waffle iron and cook dinner waffles in conserving with the directions on your waffle manual. I cooked mine for 2:30, flipping the waffle iron over at the 1:30 mark.
- High with the supreme ¼ c. of toasted coconut.
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