Gluten Free Toasted Coconut Waffles With Maple Cream Recipes

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COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA



Coconut Waffles with Chocolate Maple Syrup and Banana image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 tablespoons pure cane sugar
1 tablespoon light brown muscovado sugar
1 tablespoons baking powder
1/4 teaspoon fine sea salt
1 1/4 cups whole milk
1/2 cup unsweetened coconut milk
6 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing on the waffle iron
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
3 whole eggs
1/3 cup shredded sweetened coconut, lightly toasted, plusmore for garnish
1 cup Grade B maple syrup
3 ounces bittersweet chocolate, finely chopped
Pinch sea salt
2 large ripe bananas, sliced

Steps:

  • For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
  • For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
  • Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

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