After a trip to Punta Cana, I was inspired to modify my favorite waffle recipe by substituting coconut milk for the milk and coconut extract for the vanilla. It added a subtle flavoring without altering the texture of the recipe. I love making this for overnight house guests and serving it with tropical fruit sprinkled with shredded coconut for a breakfast outside in the summer. It is very easy, delicious and gets rave reviews everytime. It would make a perfect Mother’s Day breakfast!
2 c flour
1 tsp salt
4 t baking powder
2 T sugar
1 1/2 c coconut milk
1/3 c unsalted butter, melted
1/2 t coconut extract (you can substitute rum extract to make pina colada waffles)
1- Combine all dry ingredients.
2- Mix together eggs, milk, butter and extract.
3- Incorporate the dry ingredients to the egg mixture.
4- Laddle onto a hot waffle iron until puffed up and golden.
5- Serve with fresh fruit and sprinkle shredded coconut on top. I used mango, peach, blueberry, blackberry and kiwi. Serve maple syrup on the side.