Crisp Coconut Waffles

"These amazing waffles are a study in contrasts - they're so light they're almost ethereal, yet they have a subtle richness and delicate flavor from our friend the coconut." Fran McCullough

• 1 large egg
• 1 1/2 cups canned unsweetened coconut milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 3 - 4 drops natural coconut extract, optional
• 1/4 cup rice flour
• 1/4 cup all-purpose flour
• 1/2 cup shredded unsweetened dried coconut
• 1 teaspoon baking powder
• Pinch salt
• 1/2 teaspoon sugar or sugar substitute

METHOD

Preheat waffle iron.

Whisk egg, coconut milk, butter, vanilla, and coconut extract, if using, in a small bowl until well combined.

Whisk the remaining ingredients in a medium bowl to distribute thoroughly. Pour the wet ingredients into the dry ones while stirring with he whisk or a wooden spoon until you can no lager see the flour - but don't stir assertively.

Make the waffles according to the waffle iron manufacturer's directions, and serve hot.

Yield: 4 to 6 waffles

Reprinted with permission from ©2003 Fran McCullough Good Fat with 100 Recipes, published by Scribner

click for book review - read more about Good Fat

Tip: The waffles also freeze successfully, well wrapped. Put them in a toaster oven to rewarm.

 

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