To make the apricots, combine all ingredients and let macerate until sweet and juicy.
Combine the coconut milk, melted butter and eggs in a small bowl and whisk to blend. In a larger bowl, whisk together the all-purpose flour, baking powder, salt and 2 tablespoons of the sugar. Whisk in the coconut milk mixture, then fold in the toasted coconut.
Preheat the oven to 250°. Preheat the waffle iron on medium heat. Spray the waffle iron with the nonstick spray. Working in batches, split a banana lengthwise, coat with one tablespoon of the raw sugar and add to the waffle iron. Spoon a quarter of the batter over the banana, close the waffle iron and cook until the waffle is brown and crisp and the banana caramelized—about 4 minutes.
Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter. Serve warm with sorghum, maple syrup, powdered sugar, the thickest, smokiest bacon you can find and a bowl of bright and fresh apricots.