Macadamia nuts and shredded coconut aren’t the only things that make this dish a summer time favorite. I serve a tropical salsa along side it to finish it off. Use whatever fruit is ripe and fresh at the supermarket. Some of my favorites include mango, pineapple, & kiwi. Don’t be afraid to try something different like starfruit or papaya to wow your family or guests.
For 6 Belgian Style Waffles
- 2 Large Eggs
- 1/2 cup melted butter
- 1 3/4 cups milk
- 2 cups all purpose flour
- 4 teaspoons baking power
- 1/2 teaspoon table salt
- 3/4 cup shredded coconut
- 3/4 cups coarsely chopped raw macadamia nuts
Whisk the eggs until foamy and then whisk in the butter and milk. Add the flour, baking powder and salt to the egg mixture and whisk until smooth. The batter should not be so thick that you cannot run your whisk through it. You can thin it out by adding a tablespoon or two of milk. Fold in the nuts and coconut. I like to let the mixture sit for 10 minutes before using.
Follow the instructions for your waffle iron to cook. But a general rule of thumb is when the steaming from the iron stops your waffles are done!
Instead of maple syrup, which can overpower the flavors of the coconut and macadamia nuts, try a light or amber agave nectar.
Chop your fruit salsa into small bite size pieces just like a salsa and serve a heaping mound with each waffle.