Belgian Waffles with Toasted Coconut & Sugared Pecans

Good Things Utah
Belgian Waffles with Toasted Coconut & Sugared Pecans with a Non-Alcoholic Mimosa Bar
 
Coconut Waffles
3 Cups Krusteaz Belgian Waffle Mix
2 Eggs
1/3 Cup Oil
1 1/2 Cups Water
1 Cup Shredded Coconut
 
Heat and lightly grease waffle maker.  In medium bowl, blend together waffle mix, eggs, oil, water and coconut with a metal whisk.  Batter will be slightly lumpy.  Pour batter onto prepared waffle iron.
Cook waffles 3 – 4  minutes until golden brown, or according to waffle iron directions.
 
Toasted Coconut
 
1 Cup Shredded Coconut
 Spread coconut on a baking sheet, heat in 350 degree oven until lightly toasted.
 
Sugared Pecans
 
4 Tablespoons butter
1/2 Cup Brown Sugar
1 Cup Slivered Pecans
 
Toss  pecans in softened butter and brown sugar.  Spread on a baking sheet and cook in a 350 degree oven for 10 minutes.  Remove and cool.
 
Coconut Syrup
 
1 13.5 oz can coconut milk
2 Tablespoons cornstarch
2 Cups light corn syrup
1/2 Cup white sugar
1/2 Cup shredded sweetened coconut
 
Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
 
Non-alcoholic Mimosa Bar
 
1 – 2 liter Fresca
1/2 gallon cranberry juice
1/2 gallon orange juice
Fresh Fruit
Chill Fresca and juices overnight.  To serve, mix 1/2 Fresca and 1/2 cranberry or orange juice.

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