It’s an eco-friendly addiction. There’s no waste in a love affair with coconuts. I adore the water, the oil, devour the meat (Yes, it’s actually referred to as meat. Google it.) And when it’s all said and done, the shells provide the perfect amount of “lift and separate” I’m needing these days.
Experts used to think that coconuts were unhealthy due to their high levels of saturated fat. Mind you, so-called “experts” also used to think smoking relaxed the throat. So here’s the latest bulletin: coconuts good, cigarettes bad.
The fat that coconuts are laden with is actually good for us! Not to get all sciency on you, but coconuts are chock full of MCFAs (medium-chain-fatty acids), which our body uses as quick energy, rather than storing it as fat. Unlike LCFAs (long-chain-fatty acids) that we find in our milk, eggs, and animal products, MCFAs have no negative effect on cholesterol and are also known to help lower the risk of heart disease, aid in digestion, and boost the immune system. Western medicine really hasn’t given this fruit/nut enough credit, while traditional medicine has been healing the masses with our friend the coconut for centuries.
As a gluten and dairy free humanoid there are few things I’m willing to sacrifice, despite the fact that my body is a fragile ecosystem incapable of digesting certain (delicious) foods. Therefore, alternatives must be found, and somehow I’ve found most of them inside of a coconut! Need cream for your coffee? Done. Jenn introduced me to this one: SO Delicious has a coconut creamer that puts soy creamers to shame. AND you won’t grow an extra uterus due to the excessive hormones delivered via soy! Craving rich and fluffy baked goods? No need for cow’s milk, and butter. When it comes to GF/DF baking, a can of light coconut milk is the way to go. With it’s smooth, subtle flavor it manages to keep things light, fluffy and moist to the last bite! Here in lies the inspiration for my Coconut Waffles!
Rich Coconut Waffles.
Preheat your waffle iron to a mid-range setting. (I set mine to 5.5 out of 10)
1c rice flour
1/2c sweet sorghum flour
1/2c tapioca flour/starch
1 1/2tsp xanthan gum
2tsp baking powder
2tbs evaporated cane sugar
2c light coconut milk
2tbs coconut oil
1/2 tsp pure vanilla extract
1/2c (heaping!) shredded coconut*
*Shredded coconut is optional. If texture is not your friend, don’t force the friendship.
Combine the dry ingredients in a mixing bowl. In a separate bowl, lightly beat the eggs and combine with coconut milk, oil and vanilla extract. Add and combine the wet ingredients with the dry, being careful not to over mix the batter. (Small lumps are ok!) Because of the nature of GF/DF batter, it will be thicker and slightly sticky. If using the shredded coconut, fold in to the combined batter. Use a spatula to spread the batter onto the surface of your waffle iron. Again, because of the viscosity, the batter won’t spread to the corners like a glutinous one so you may need to give it a little help.
I like to make a double batch and keep the extras in the freezer for a quick breakfast or ready-made dessert! Just toss them in the toaster so they crisp up, and drizzle with maple syrup, honey, or my favorite, almond butter!