Description
Whip up a batch of these for a quick trip to the tropics!
Ingredients
- FOR THE WAFFLES:
- 2 cups Waffle Or Pancake Mix
- 1 cup Coconut Milk
- 2 Tablespoons Canola Or Vegetable Oil
- ½ cups Sweetened, Shredded Coconut Plus Additional For Topping
- Whipped Cream (Light Is Fine), For Topping
- FOR THE SYRUP:
- 1 can (10 Oz. Size) Pineapple Rings, Diced, Juice Reserved
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Butter
Preparation
For the waffles:
Stir together the waffle mix, coconut milk, oil and coconut flakes. There will be lumps, it’s okay. Don’t overmix. Preheat the waffle iron, spritz with cooking spray and make the waffles as you usually do. I turned the heat up to medium high to get them to crisp up on the outside better. It must be something to do with the coconut milk.
For the syrup:
Pour the liquid out of the can of pineapple into a medium sauce pan on medium high heat. You will want to bring this to a low simmer. Simmer while you combine the waffle ingredients, 2-3 minutes. Add the brown sugar and butter. Simmer for about 2 minutes, then add the diced pineapple. (Note: this isn’t your typical thick, maple syrup consistency syrup. If it is runny, that is how it should be.)
To serve, spoon the pineapple syrup over the hot waffle and top with additional shredded coconut and whipped cream.
Enjoy!
