Coconut Waffles with Pomegranate Syrup
By DeBruynC1
Ingredients
- Pomegranate Syrup:
- 1 1/2cups1 1/2 cups Gold Medal self-rising flour
- 1/4cup1/4 cup cornstarch
- 1/4cup1/4 cup sugar
- 1/4teaspoon1/4 teaspoon salt
- 1/2cup1/2 cup milk
- 113.5 ounce can1 13.5 ounce can of coconut milk (about 1 cup coconut milk)
- 22 eggs
- 1/2cup1/2 cup virgin coconut oil, melted and slightly cooled
- 1 1/2cup1 1/2 cup shredded coconut, lightly toasted, plus more for garnish
- 1/2-3/4cup1/2-3/4 cup pomegranate seeds
- 2cups2 cups pomegranate juice, such as POM
- 1/4cup1/4 cup granulated sugar
- 1tablespoon1 tablespoon butter
Details
Servings 3
Adapted from foodiecrush.com
Preparation
Step 1
1. Mix the Gold Medal self-rising flour, cornstarch, sugar and salt in a large bowl. In a medium size bowl, whisk the milk, coconut milk, coconut oil and eggs until combined. Mix the wet ingredients into the dry ingredients with 3/4 cup toasted coconut, careful not to overmix.
2. Let mix rest for 10 minutes while the waffle iron is heating up.
3. Spray a waffle iron with cooking spray and heat until the waffle iron is hot. Cook the waffles in batches until golden brown. Top with additional toasted coconut and serve with Pomegranate Syrup.
4. Pomegranate Syrup: Melt butter in a pot over medium heat and add pomegranate seeds, pomegranate juice and sugar. Stir until sugar dissolves and cook until reduced by half. Add 1 tablespoon of butter. Serve over hot waffles.
You'll also love
- Pan-Grilled Scallops on Green Salad 4.4/5 (11 Votes)
- Peanut Butter & Banana Vegan Crepes 4.4/5 (11 Votes)
- Split Pea Soup 4.4/5 (11 Votes)
- Snowy Lemon Bars 4.4/5 (11 Votes)
- Holiday White Chocolate Coconut... 4.3/5 (12 Votes)
- tiramisu cream cheese citrus and... 4.4/5 (8 Votes)
- Pomegranate BBQ Chicken Sandwich... 4.3/5 (3 Votes)
Review this recipe