Coconut Waffles

1 ¾ cups flour                                     ¾ cup coconut

2 Tbsp sugar                                      ½ cup chocolate syrup

1 Tbsp baking powder                         ½ cup chopped toasted almonds

3 eggs                                                whipped cream

1 unsweetened coconut milk (14oz)       Powdered sugar

6 tbsp butter, melted

In a medium bowl combine flour, sugar, baking powder, and dash of salt.  Make a well in center of flour mixture; set aside.  In another medium bowl lightly beat eggs, stir in coconut milk and melted butter.  Stir in coconut.  Add egg mixture all at once to flour mixture.  Stir just until moistened. (batter should be slightly lumpy)  Pour ½ cup batter onto grids of a preheated, lightly greased waffle baker.  Close lid quickly; do not open until done.  Bake accordingly to manufacturer’s directions (about 3 minutes or until golden brown).  When done, use a fork to lift waffle off grid.  Repeat with remaining batter.  Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or toasted coconuts.