Matt Duckor
Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.
Recipe information
Yield
4 Servings
Ingredients
1½
cups unsweetened shredded coconut
1½
cups all-purpose flour
½
cup cornstarch
1
teaspoon kosher salt
1
teaspoon baking powder
½
teaspoon baking soda
2
large eggs
1
cup buttermilk
1
cup whole milk
⅔
cup virgin coconut oil, melted
¼
cup sugar
Nonstick cooking oil spray
Unsalted butter and pure maple syrup (for serving)
Preparation
Step 1
Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Calories (kcal) 900 Fat (g) 64 Saturated Fat (g) 53 Cholesterol (mg) 115 Carbohydrates (g)72 Dietary Fiber (g) 5 Total Sugars (g) 18 Protein (g) 14 Sodium (mg) 910