Coconut Waffles with Maple Whipped Cream

Makes about 5 waffles

(recipe slightly adapted from Joy the Baker)

For the waffles:

• 1/3 cup sweetened or unsweetened shredded coconut, toasted
• 4 tablespoons melted coconut oil, or unsalted butter
• 6 large eggs
• 1/4 cup agave nectar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup coconut flour
• 2 tablespoons mashed bananas

For the maple whipped cream:

• 1/2 cup heavy cream
• 2 tablespoons pure maple syrup

Toppings for the waffles:

• maple whipped cream (see recipe above)
• sliced banana
• shaved dark chocolate

Place a rack in the center of the oven and preheat to 350 degrees F.

Place coconut on a baking sheet and toast in the oven for about 6 minutes until golden brown. Take coconut out of the oven and set aside.

In a medium bowl, whisk together coconut oil, eggs, agave nectar, vanilla extract, and mashed bananas.  Whisk until well incorporated.

In a small bowl, whisk together the coconut flour, salt, and baking soda.  Work the mixture with your fingers to ensure that the coconut flour doesn’t have any lumps.

Whisk the dry ingredients into the wet ingredients.  Mixture will begin to thicken as you whisk.  Add the toasted, shredded coconut and whisk to incorporate.  Allow mixture to sit for 5 minutes while you plug in and preheat the waffle iron.

If you have a round waffle iron like I do, use about a 3/4 full ice cream scoop’s worth of batter for each waffle.

To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form.

Make the waffles, add a big dollop of whipped cream on top with a few slices of banana & some dark chocolate shavings. Throw some of the toasted coconut on top of the waffle and call it a day. Clean the kitchen before you go into a coma. Don’t be lazy.

***Shutterbean Notes***

-When I put the coconut oil in the eggs, it hardened. My eggs weren’t at room temperature but it worked out fine! Don’t be scared. It melts when you make the waffles.