The Byres Family Toasted Coconut and Caramelized Banana Waffles
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From our COOKS! 2013 Issue.
Super easy
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PrintIngredients
For 4 Person(s)
Recipe
- For the apricots:
- 4 fresh apricots, stones removed, sliced
- 1 (or more) lemon's juice
- 1 teaspoons (or more) powdered sugar
- 1 For the batter:
- 1 1/2 cups unsweetened coconut milk
- 6 tablespoons butter, melted
- 2 large eggs
- 1 cups all-purpose flour
- 1 tablespoons baking powder
- 1/2 teaspoons salt
- 6 tablespoons raw turbinado sugar, divided
- 1/2 cups sweetened flaked coconut, toasted
- Nonstick vegetable oil spray
- 4 bananas
The Byres Family Toasted Coconut and Caramelized Banana Waffles Directions
- 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.
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