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Fluffiest Coconut Waffles
Introduce
Chef :
Jon ValdezFluffiest Coconut Waffles
There are actually two types of Belgian waffles. The Brussels style is what Americans are used to seeing as Belgian waffles, but there is also the Liege. Using yeast instead of chemical leaveners gives it a unique taste and a denser, chewy dough. Couple that with all the things coconut and you get a delicious, slightly healthier waffle.
Ingredient
Food ration :
6 servingsCooking time :
60 mins
2 cup
milk, divided
1 packet
active dry yeast
1 tbsp
vanilla sugar
1 tbsp
coconut sugar
1 tbsp
coconut creme liquer
1/2 cup
coconut oil, melted
1/4 cup
butter melted
3
eggs
3 tsp
vanilla extract
1 tsp
almond extract
3 cups
AP flour
1/2 tsp
salt
Cooking instructions
* Step 1
Warm 1 cup milk in the microwave (about 30 seconds on high). Add vanilla sugar, coconut sugar, and yeast. Let the yeast proof until a foam develops on top.
* Step 2
Mix in remaining milk, eggs, coconut oil, coconut liqueur, butter, and vanilla and almond extracts
* Step 3
Combine flour, coconut flour and salt in a large bowl. Form a well in the middle then pour mixture into the middle. Mix till combined into an even consistency.
* Step 4
Cover with a wet paper towel and store in a warm place for 30 minutes up to 3 hours.
* Step 5
Preheat your waffle iron. Place baseball sized hunks of batter and close iron. Cook for about two minutes
* Step 6
Remove waffle from the iron and allow to cool for about 3 minutes.
* Step 7
Serve with whipped cream, fresh fruit or whatever other toppings you want. You can store excess batter for up to three days in the fridge
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