Mentally, I’m still in Hawaii. I can still feel the ocean breeze on my skin and hear the faint sounds of ukuleles playing in the background while I laze on the beach watching the waves roll onto the shore. It was bliss.
The food there was divine too. At the resort I stayed in, I ordered these Macadamia Nut Waffle that were absolutely amazing. What made them so heavenly was the coconut syrup that came with them. Now that I’m back, I’m missing those Hawaiian flavors, especially in this frigid weather that makes me wonder if spring (or even summer!) is ever going to come.
Now that I’m home, I had to attempt to recreate these flavors so I can still feel like I’m in Hawaii. I like to call it an “aloha state of mind.” So, I decided to pair coconut syrup with a Coconut Sweet Potato Waffle with toasted macadamia nuts.
Sweet potatoes are naturally dense and sweet, plus they add a special fluffiness to the waffles. However, it’s not an overpowering flavor. It’s very subtle and a perfect complement to the coconut.
Coconut syrup tastes indulgent but it’s super simple to make. I mixed together cornstarch, cream of coconut, coconut milk and sugar in a sauce pan. I brought this symphony of ingredients to a boil and it was ready in about 5 minutes. Warm coconut syrup poured over these piping hot waffles was definitely just what I needed to get my aloha back. You’ve got to try it!
Coconut Sweet Potato Waffle
1/2 cup flour
1/4 cup cake flour
1/4 cup corn starch
1/2 tsp salt
1 tsp baking powder
1/2 cup buttermilk
1/4 cup milk
1/4 cup coconut milk
1/4 cup of cream of coconut
6 tbsp melted butter
1/4 cup sugar
2 eggs separated
1 tsp vanilla
1 tsp coconut extract
1/2 cup mashed sweet potato
- Preheat the waffle iron according to the manufacturer’s instructions.
- Sift flours, baking powder, corn starch, and salt in a medium bowl and set aside.
- In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow.
- Add vanilla & coconut extract, melted butter, milk, coconut milk, butter milk, cream of coconut & mashed sweet potato to the egg mixture.
- Combine the sweet potato mixture to the flour mixture and whisk until everything is blended but don’t over mix.
- Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks.
- Fold the egg whites into the waffle batter using a rubber spatula. Do not over mix.
- Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron. Close and cook the waffle per manufacturer’s instructions until golden brown.
1 cup coconut milk
1 tablespoons cornstarch
2 cups light corn syrup
Remaining Can of Cream of Coconut from the Waffle Recipe
1/4 cup white sugar
2 tsp coconut extract
Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, cream of coconut, sugar, and coconut extract; 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.