Vietnamese Coconut Waffles

Years ago, someone said to me, "you know it's good breakfast food when you don't need syrup." These waffles are soft, sweet, dreamy, and require no syrup. I fell in love with them a few months ago thanks to Phannarith. This is no Eggo waffle!

Dry:

1 cup flour
7 tablespoons sugar
1 1/2 teaspoons cornstarch
Pinch of salt
1 teaspoon baking powder

Wet:

1 egg white
1 1/2 teaspoons vanilla
1 cup unsweetened coconut milk (or the entire can, depending on how strong you want the flavor)
2 tablespoons of softened unsalted butter
Coconut shavings optional
... and if you're feeling crazy, half a smashed banana or a tablespoon of unsweetened cocoa powder can add a lil more dynamic.

If the butter is salted, do not add the pinch of salt. Also, I highly recommend the brand "Chaokoh" for the coconut milk; it's thicker. I tried the Goya brand once and it did not taste right. If you use sweetened coconut milk- make sure you cut back on the sugar by about 3 tablespoons and sub with flour.

Mix together the dry ingredients in a bowl. Set aside.

Divide the egg and in a separate bowl, beat the egg white till a fluffy peak appears; this allows air to get in and ensures your waffle is like a cloud.

Mix all the other wet ingredients together, including the egg yolk, and then combine with the dry. Gently fold in the egg white. You can also add some shredded coconut to add a little texture. Make sure not to over mix or you'll hurt the fluffy factor.

And voila! Quick, easy, and addictive.

These are an adaptation from Vietnamese World Kitchen .