- 1 ¼ cups coconut milk
- 75g palm sugar, chopped
- ¼ + ⅛ tsp salt
- ½ cup dried shredded coconut, unsweetened
- 2 eggs
- 75 g rice flour
- 75 g all-purpose flour
- 1 tsp baking powder
- ⅓ cup corn kernels (roughly chopped), or you can use cooked taro, raisins, shredded young coconut, or other add-ins of your choice.
In a small pot, combine sugar and just enough of the coconut milk to cover, then heat, stirring frequently, until the sugar is dissolved. Remove from heat, then add shredded coconut, salt and the remaining coconut milk. Let cool completely.
In a mixing bowl, whisk rice flour, all-purpose flour and baking powder together.
Beat eggs well and stir into the cooled coconut milk mixture.
Pour the coconut milk mixture into the flour bowl and stir with a rubber spatula just until combined, making sure to scrape all the way to the bottom of the bowl. Stir in the corn (or whatever you are using) and rest the batter for 30 minutes before using.
If serving all of them right away, preheat oven to 200°F, this is to keep all your waffles warm while you make the rest.
Cook in a preheated waffle iron until golden brown. (For my iron I use: A little less than 1/2 cup of batter, 3.5 darkness setting, high heat setting. I gently rest the top lid of the iron onto the batter and DO NOT clamp the lid closed or the waffle will be too thin.)
If serving right away, keep finished waffles warm in the oven while you make the rest. For the extra ones you're saving for later, let them cool completely on a rack and freeze in a freezer bag. To reheat, I put them in the toaster or toaster oven until heated through and a little crispy on the outside.