Coconut Cream Waffles with Pineapple Coconut Syrup

• Vegetarian

• Produce

  • 1 cup Pineapple, fresh

• Refrigerated

  • 2 Eggs, yolks, whites

• Canned Goods

  • 3 cups Coconut milk, canned

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Nuts & Seeds

  • 3 tbsp Coconut flakes, sweetened

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, yolks and whites separated 
• 2 cups canned coconut milk*
• 2 teaspoons lemon juice
• 1/2 cup vegetable or canola oil
• 1 cup canned coconut milk*
• 1/2 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup fresh pineapple, chopped
• 3 tablespoons sweetened shredded coconut flakes

Directions

• In a large mixing bowl sift together the flour, baking powder, baking soda and salt. In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients.  Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs.  Pour abut 1/3 cup of batter into greased waffle iron and cook until golden. Serve with pineapple coconut syrup.
• Add all ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. Syrup will continue to thicken as it cools. Set aside. 

Nutrition