This was originally going to be red velvet waffle receipe which I was going to post – nicely timed – on Valentine’s Day.
But when I started making the waffle batter and it came to adding the red food colouring I realised I didn’t have any!
I was a little disappointed at first but then I thought, I’ll just add more cocoa and make cocoa waffles instead and enjoy them with some whipped coconut cream and doused in icing sugar.
So there we are:
- 2 cups plain flour
- 3 tablespoons granulated sugar
- 6 tablespoon unsweetened cocoa powder
- 4 teaspoons baking powder
- a pinch of salt
- 1 3/4 cups milk
- 2 Tbsps white vinegar
- 2 eggs
- 1/4 cup butter, melted
- 2 tsp vanilla extract
- a can of full-fat coconut milk, refrigerated over night
- icing sugar to serve
Combine the milk and vinegar and set aside for 5 minutes.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder and salt.
In another bowl or jug, whisk together the vinegar-milk, eggs, butter and vanilla. Pour this liquid mix in the bowl with the dry ingredients and stir together until evenly combined.
Preheat your waffle iron as per manufactures instructions and get baking.
As the waffles bake, take the can of coconut milk out of the fridge and skim off the thickened layer of coconut cream that is on the top of the milk (it will have separated in the fridge). Whisk it for about 3 minutes (with some more vanilla essence if you fancy) until it becomes a fluffy consistency.
Top the baked waffles with icing sugar and a dollop of the whipped coconut cream.