Toasted Coconut Waffles Recipe 455

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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.

TOASTED COCONUT WAFFLES RECIPE - (4.5/5)



Toasted Coconut Waffles Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 13

1 1/2 cups unsweetened shredded coconut
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1 cup whole milk
2/3 cup virgin coconut oil, melted
1/4 cup sugar
Nonstick cooking oil spray
Unsalted butter and pure maple syrup (for serving)

Steps:

  • Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut. Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.

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