Toasted Coconut Waffles With Poached Apricots Recipes

DELICIOUS TOASTED COCONUT WAFFLES

Steps:

• Preheat oven to 375 degrees. Spread your shredded coconut on a cookie sheet and bake for about 2-3 minutes until lightly toasted.
• In a large mixing bowl, whisk together your flours, cornstarch, salt, baking powder and soda, and cinnamon.
• In a separate bowl mix together eggs, milk, buttermilk, Crisco® Refined Coconut Oil, sugar and about 1 cup of shredded coconut.
• Heat your waffle iron as directed and spray the inside of the iron with nonstick cooking spray. Pour about 23 cups of batter in your waffle iron and cook to your liking.
• Top your waffle with butter, syrup and leftover toasted coconut.

TOASTED COCONUT WAFFLES RECIPE - (4.5/5)

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.

COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA

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.

POACHED APRICOTS WITH ROSEWATER

Steps:

• Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

TOASTED COCONUT WAFFLES WITH POACHED APRICOTS

Steps:

• Bring 2¼ cups water, apricots, ¼ cup sugar, and honey to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low. Simmer uncovered until apricots are tender, about 15 minutes. Using slotted spoon, transfer apricots to medium bowl. Boil syrup until thick enough to coat spoon and reduced to ½ cup, about 4 minutes. Pour syrup over apricots; stir in vanilla. Combine coconut milk, melted butter, and eggs in small bowl; whisk to blend. Whisk all purpose flour, baking powder, salt, and remaining 2 Tbsp. sugar in large bowl to blend. Whisk in coconut-milk mixture, then toasted coconut. Preheat oven to 250 F. Preheat waffle iron (medium heat). Spray waffle iron with nonstick spray. Working in batches, spoon batter onto hot waffle iron. Cook until waffle is brown and crisp, about 4 minutes. Transfer to baking sheet and place in oven to keep warm. Repeat with remaining batter. Divide waffles among 4 plates. Top with poached apricots and honey syrup and serve.