Enjoy these toasted coconut waffles that are gluten-free and come with a delicious maple cream topping. They are crunchy, sweet, and creamy all at the same time.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup shredded coconut toasted. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups buttermilk. 2 large eggs. 1/4 cup unsalted butter melted. 1 teaspoon vanilla extract. For the Maple Cream:. 1/2 cup heavy cream. 2 tablespoons pure maple syrup. 1/2 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the gluten-free flour, toasted shredded coconut, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Pour the waffle batter onto the preheated waffle iron and cook according to your waffle iron's instructions until golden brown and crisp. While the waffles are cooking, make the maple cream by whipping together the heavy cream, maple syrup, and vanilla extract until soft peaks form. Serve the gluten-free coconut waffles with a dollop of maple cream on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes