Dairy-Free Coconut Waffles -- made with whole wheat flour, coconut milk, coconut oil, coconut flakes, and a touch of honey -- are tender, golden, and absolutely delicious!
In a large bowl, whisk together whole wheat pastry flour, baking powder, and salt. In a medium bowl, combine coconut milk, coconut oil, egg, honey, and vanilla until well blended. Slowly mix the milk mixture into the dry ingredients, and then add the coconut flakes. Stir until combined, but do not overmix...it's okay if there are some small lumps.
Preheat waffle iron and cook waffles according to manufacturer's directions. Serve warm with maple syrup and, if desired, top with toasted coconut flakes.
Notes
Whole wheat pastry flour lends a lighter taste and texture to baked goods than straight whole wheat flour. However, if you can't find whole wheat pastry flour, you can substitute half whole wheat flour and half white flour in this recipe. Or you could make it with all white flour, if you prefer.
For this recipe, I use the kind of coconut milk that you can buy as a ½-gallon in the refrigerated section (not the thicker canned coconut milk found in the Asian foods section).
Having your coconut milk and other ingredients at room temperature (as opposed to cold) prevents the coconut oil from solidifying into little lumps when everything is mixed together.
If you like the taste but not the texture of coconut, you can omit the coconut flakes.