Coconut oil adds a rich sweetness to the batter; shredded coconut delivers crunch.
Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 cups unsweetened shredded coconut
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1 cup whole milk
2/3 cup virgin coconut oil, melted
1/2 cup sugar
Nonstick cooking oil spray
Unsalted butter and pure maple syrup (for serving)
Preparation
Step 1
Preheat oven to 400°F. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
Step 2
Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in 3/4 cup coconut; set aside remaining coconut.
Step 3
Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.
