Vietnamese Coconut Waffles

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. Set aside.
2. Mix the wet ingredients
   In another bowl, beat the eggs, then add coconut milk, whole milk, sugar, melted coconut oil, and pandan extract. Whisk until the mixture is smooth and the sugar has dissolved completely.
3. Combine wet and dry mixtures
   Gradually pour the wet ingredients into the dry ingredients, whisking continuously to prevent lumps from forming. The batter should be smooth but slightly thick. Fold in half of the toasted shredded coconut, reserving the rest for garnish.
4. Let the batter rest
   Allow the batter to rest for 10 minutes. This gives the flour time to absorb the liquid and results in more tender waffles.
5. Preheat and grease the waffle iron
   Preheat your waffle iron to medium-high heat. Brush both top and bottom plates with a thin layer of coconut oil to prevent sticking and enhance the coconut flavor.
6. Cook the waffles
   Pour approximately 1/4 to 1/3 cup of batter onto the preheated waffle iron, depending on its size. Close the lid and cook until the waffles are golden brown and crispy on the outside, about 3-4 minutes. The waffles should release easily when done.
7. Keep waffles warm
   Transfer finished waffles to a wire rack in a 200°F (95°C) oven to keep warm while cooking the remaining batches. Avoid stacking them to maintain their crispness.
8. Serve and garnish
   Serve the waffles warm, sprinkled with the remaining toasted coconut. If desired, add a dollop of coconut whipped cream on top. For an authentic Vietnamese touch, you can also serve with sliced fresh fruit like mango or banana.