If you’re in need of a vacation, just take a bite of these waffles, and images of palm trees and hula dancers will drift into your mind…
Yield 10-12 waffles
3/4 cup of unsweetened coconut
1 large, ripe mango
1/2 cup of coconut oil, melted (extra-virgin for coconutty flavor), plus more for greasing
1/2 cup of coconut milk
2 teaspoons of vanilla extract
3 tablespoons of coconut nectar (or maple syrup/honey, if you prefer)
1/2 cup of tapioca flour
1/2 cup of coconut flour
1 teaspoon of baking powder
A generous pinch of salt
First, toast up the unsweetened shredded coconut in a small skillet or in the oven at 350. Stir it often and remove it from the heat as soon as it begins to turn brown. Set aside.
Cut up the mango into about 1/2-inch chunks. Set that aside, too, and try not to eat half of the mango while you prepare the rest of the ingredients.
In a large bowl, whisk together the melted coconut oil, coconut milk, vanilla extract, coconut nectar, and eggs.
In a small bowl, whisk together the tapioca flour, coconut flour, baking powder, and salt. Break up any remaining clumps of flour with your hands, then pour the dry ingredients into the wet ingredients. Mix to combine completely.
Now, add in all of the mango you chopped up earlier and 1/2 cup of the toasted coconut. Fold it in with a whisk or a spatula.
Cover the waffle batter with a kitchen towel and let it sit out while you heat up your waffle iron or, in my case, a panini press outfitted with waffle grates.
Grease the iron/grates lightly with coconut oil once it heats up, then pour about a third of the batter onto the cooking surface, using more or less depending on your machine.
Close the lid and let cook until golden-brown on top, about 5-7 minutes for me. A toothpick should come out cleanly in the center of the waffles, too.
Remove from the waffle iron/grates and repeat with the remaining batter. I made 10 waffles and, of course, you will get more or less depending on how generous you are with the batter and how big your device is.
Garnish with the remaining toasted coconut and eat immediately. Leftovers can be stored in the fridge for a few days and toasted up for breakfast, but they’re really best the first day they’re made.