Double Chocolate Waffle Coconut Love
Coconut Milk, full fat (place unopened can in fridge overnight or in the freezer for a few hours)
Sweetener, I used 3 packets of xylitol
Toasted Coconut (directions below)
Waffle Maker
1 Chocolate Cake Mix1/2 cup chocolate chips
Chopped Strawberries
Blueberries
powdered sugarVanilla Ice Cream
Open chilled can of coconut milk. Scoop out the thick coconut cream. Save water for other treats such as smoothies, coconut rice, or as a refreshing drink. Mix cream with mixer until thick and creamy. Add sweetener and mix just until blended. Place whip in fridge.
To Toast Coconut: Heat oven to 350 degrees. Line cookie sheet with tin-foil. Sprinkle shredded coconut, sweetened or unsweetened, on cookie sheet. Place in heated oven. Bake until edges and tops are lightly browned, around 10 minutes. Mix coconut around and place back in oven for around 5 minutes, to ensure all of coconut is evenly toasted. Once toasted promptly remove coconut and place in a serving dish.
Chop strawberries and place in fridge.
Turn on waffle maker. While warming, mix chocolate cake mix according to directions, except replace milk for water. Add chocolate chips and mix evenly by hand until coated. Set Aside.
Scoop chocolate cake batter into waffle machine, amount varies depending on waffle machine. I have a Belgian waffle maker and I used 3/4 cup batter. Cook waffles according to the directions on your waffle maker. Cooking all batter should make around 15 waffles.
Dust waffles with powdered sugar. Sprinkle with strawberries, blueberries, and toasted coconut. Top with a scoop of vanilla ice cream and then a scoop of coconut whip. Finish presentation by sprinkling with more toasted coconut.
idea inspired by Come Together Kids
Printable Recipe Version Click Here--->Double Chocolate Waffle Coconut Love
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