Tropical Coconut Waffles
- 2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1 1/4 cups Hood® Light Sour Cream, divided
- 1 1/2 cups Hood Whole Milk in the LightBlock Bottle
- 1/3 cup unsalted butter, melted
- 1 1/4 cups toasted shredded coconut, divided
- 1 ripe kiwi, peeled and chopped
- 1 cup chopped pineapple
- 1 cup chopped strawberries
- 1 ripe mango, chopped
- Maple syrup (optional)
In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together eggs, 1 cup of the sour cream, and milk, and whisk in melted butter. Stir egg mixture into flour mixture until just combined. Fold in 1 cup coconut and let stand for 10 minutes.
Preheat waffle iron according to manufacturer’s instructions. Ladle or pour 1/2 cup batter into waffle iron to cover about two-thirds of the grid surface. Close lid and cook for 4 to 5 minutes or until steam stops emerging from waffle iron and waffles are golden brown and crisp.
In a serving bowl, combine kiwi, pineapple, strawberries, and mango. Serve waffles with dollop of the remaining sour cream, fruit, a sprinkle of the remaining coconut, and maple syrup, if desired.
Per serving: Calories: 760, Carbohydrate: 97 grams, Fat: 35 grams, Saturated fat: 24 grams, Protein: 17 grams, Cholesterol: 159 milligrams, Sodium: 877 milligrams, Calcium: 292 milligrams.