Breakfast for 4
Coconut Waffles
Coconut milk waffles cook in a hot waffle iron and pair with a warm pomegranate seed syrup.
$1.20per serving $
50 minstart to table
4servings
Ingredients
- 1 1/2 cups gold medal self-rising flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup milk
- 1 cans (13 1/2 oz) coconut milk
- 2 eggs
- 1/2 cup virgin coconut oil
- 1 1/2 cup shredded coconut (optional)
- 5/8 cup pomegranate seeds
- 2 cups pomegranate juice
- 1/4 cup granulated sugar
- 1 tbsp butter
Steps
- Simmer the pomegranate juice, pomegranate seeds, and granulated sugar in a 2-quart saucepan for 15 minutes.
- Whisk the flour, cornstarch, sugar, and salt in a large bowl.
- Whisk the milk, coconut milk, eggs, and melted coconut oil in a second bowl, then stir them into the dry mixture.
- Preheat a waffle iron to medium-high heat for 5 minutes and grease it with oil.
- Cook the batter in batches for 4 to 5 minutes per waffle until browned and cooked through.
- Stir the butter into the warm syrup and cook for 1 minute before serving it with the waffles.
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