Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool; set aside.
For the strawberry topping:
Combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
For the coconut syrup:
Add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
For the waffles:
Whisk together the flour baking powder, salt and sugar in a bowl.
In another bowl, whisk together the milk eggs and vanilla.
Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in 3/4 cup coconut.
Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker.
To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of COOL WHIP and a sprinkling of toasted coconut.
Canola oil can be used for the butter.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 7 servings, 1 waffle and two tbsp. of syrup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.