Tuesday, July 12, 2011

Hawaiian Waffles with Pineapple and Coconut and Coconut Syrup

Why is it if I make a new recipe, we always end up eating on princess dishes?  I made this waffle recipe tonight and I'm not going to lie to you, it wasn't our favorite.  It was a pretty normal waffle, even with the added ingredients and it was also slightly flimsy.  We like ours a little more fluffy and firm.  The flavor was fine though.  I probably wouldn't have put it on here except for the recipe for the coconut syrup on top was so wonderful!  I thought it would have been amazing on pancakes, french toast, ice cream, drinking it from a cup (kidding. mostly.).  I made a few changes in the waffle recipe, which should help some of the issues we had, so please don't let my negativity scare you off.  And if nothing else, make the coconut syrup!  You will definitely not regret it.

Hawaiian Waffles with Pineapple and Coconut
adapted from allrecipes.com

1 1/4 c. flour
1/2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg yolk
3/4 c. sour cream
1/4 c. coconut milk
3/4 c. chopped fresh pineapple (I used canned)
5 Tbsp. butter, melted
2 egg whites, beaten (somehow I missed that beating part until right as I'm typing this.  That may have helped the flimsiness)

In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt.  In another bowl, combine the egg yolk, sour cream, coconut milk, pineapple and melted butter and mix it well.  If you don't want chunks of pineapple in your waffles, you may want to consider pureeing it before you add it in.  My kids were disgusted by the chunks.  I thought they added a fruity kick.  Add your flour mixture to the wet mixture and mixture it well (ha ha).  Gently fold in the egg whites.  Cook on your waffle iron like you always do.

Now for the really good stuff:

Coconut Syrup
from allrecipes.com

1 can coconut milk
1 c. shredded coconut
3/4 c. brown sugar

In a heavy saucepan, combine all the ingredients and mix well.  Bring the mixture to a boil and then reduce it to a simmer for 20 minutes, stirring occasionally.  Transfer to a blender and puree' it until it is smooth.  Serve it immediately.  

1 comment:

  1. YUM! Funny thing, I was just browsing recipes for coconut pancakes for breakfast tomorrow morning. I used half a can of coconut milk tonight for dinner and needed to use the rest soon. That syrup looks good!