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Toasted Coconut + Mango Waffles

May 17, 2014 Print this page

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… 

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
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)

4 eggs

1/2 cup of tapioca flour

1/2 cup of coconut flour

1 teaspoon of baking powder

A generous pinch of salt

Directions

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.


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Toasted Coconut + Mango Waffles (gluten-free, grain-free, dairy-free)

May 17, 2014 Leave your thoughts Print this page

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WAAAAAAAAAAAFFFFFFFFFFFFLESSSSSSSSS!

Waffle is a wonderful word; in fact, it is one of my favorites in the English language. It has a wonderful ring to it, don’t you think?

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You see those golden-brown flecks of deliciousness on the top? That’s toasted coconut.

Those little spots of yellow hidden away inside the nooks and crannies? That’s chunks of mango. It’s like a tropical waffle party in your mouth, if such a thing exists.

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While I know that a combination of protein and fat in the morning set the stage for an energetic, successful day, I’m really not a fan of savory things for breakfast. Sure, I’ll eat eggs and avocado a couple times a week, and on occasion, I’ll have leftovers, but when I first wake up in the morning, I’m craving peanut butter and banana, not bacon and sauteed vegetables. I’ve been that way since I was younger, too. I’m better than I used to be–I no longer eat white flour rolls and Fudge Graham bars in the morning–but I still like something sweet and carb-y. Sigh.

These waffles are a special treat, however–I’m not one to eat breakfast goodies every day, even if they are healthy. But these waffles, oh boy, they really taste like the real deal: chewy on the inside, crispy on the outside. My dad, who woke up to me screaming, “I’M GOING TO MAKE TOASTED COCONUT MANGO WAFFLES!!!” quite enjoyed them.

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Best of all, these waffles come together in a snap. (Notice this is a common trend with my breakfast recipes. It’s because I’m usually hungry and I want to eat as soon as humanly possible.) All you need are two bowls and a waffle iron; heck, if you don’t have a waffle iron, you can use a griddle or non-stick skillet and still make awesome pancakes. If you’re in need of a vacation, just take a bite, and images of palm trees and hula dancers will drift into your mind…

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Are ya READY?! Let’s get waffling. Haha. Look at all of the vocabulary years of honors English taught me…

First, toast up 3/4 cup of 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.

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Cut up 1 large, ripe mango into about 1/2-inch chunks. I am not good at cutting up mangoes or explaining it, so to see a pro do it, click here. Set that aside, too, and try not to eat half of the mango while you prepare the rest of the ingredients.

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In a large bowl, whisk together 1/2 cup of coconut oil, melted (the extra-virgin stuff for a distinctly coconutty flavor), 1/2 cup of coconut milk, 2 teaspoons of vanilla extract, 3 tablespoons of coconut nectar (or maple syrup/honey, if you prefer), and 4 eggs.

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In a small bowl, whisk together 1/2 cup of tapioca flour, 1/2 cup of coconut flour, 1 teaspoon of baking powder, and a generous pinch of salt. Break up any remaining clumps of flour with your hands, then pour the dry ingredients into the wet ingredients. Mix to combine completely.

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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.

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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.

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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.

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Nom-tastic awesomeness. Neither of those words are actually words, but there are truly no words to describe these waffles.

What are your favorite pancake/waffle mix-ins? Leave me a comment here or on Facebook and let me know!


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