Coconut Waffles with Chunky Pineapple Syrup

I debated calling this recipe Pina Colada Waffles.  But, I didn't want you to have the assumption that they were drizzled in booze. Although, that isn't the worst idea.... For some reason Virgin Pina Colada Waffles didn't really have a ring to it either.  

No matter the name, these things are off the freaking chart!  If you are like me and dreaming of a tropical vacation and know that it won't happen (for some reason Mr. Schwartz won't take me back to the Dominican Republic...something to do with being there less than a year ago for our honeymoon.  What.evs.) then these are for you!  I also love that you probably have everything in your kitchen to make them.  

I made them when my mom stayed over last weekend since Mr. Schwartz thinks coconut tastes like suntan lotion.  How about suntan lotion smells like coconut?  Yeah, that's what I thought.  He doesn't know what he is missing.  

Musical Selection: Toes by: The Zac Brown Band. Stuff your face with these waffles, crank up this jam and pretend you are in the tropics. 

Start by pouring the syrup from the canned pineapple into a sauce pan on medium high heat. For some reason I bought pineapple rings in heavy syrup. I never do that, I always buy it in juice.  It worked out perfectly so I'm glad I bought the syrup kind.  It 'twas destined to be!

Next, use the secret ingredient, COCONUT MILK, instead of the water in the waffle batter.  I love coconut milk.  And, as you can see, you can use the light coconut milk.  It turns out juuuust fine.

So pour the coconut milk into the waffle mix.  I'm sure you could make your own but really, there is no reason for it. Especially if you have a Costco sized bag of it sitting in your pantry. Just sayin'.

Add the oil (according the directions) as well.

Dump in a handful of sweetened coconut flakes and stir it up.  Preheat your waffle iron.

Check on your syrup.  It should be bubbling like this.  You want to reduce the liquid just a bit.  So let it bubble away.

Dice up the pineapple and set it aside...for now.

Pour the waffle mix into the preheated iron.  I turned mine up to medium high.  I found that with my waffle iron, it needed a little boost to get things crispy.  Also, spray the heck out of it so it doesn't stick.

Back to the syrup, add a few (2-3) tablespoons of brown sugar to the syrup.

Let it continue to bubble and add a tablespoon of butter.  Heavenly.

Add the pineapple to the syrup.

And you are good to go.  Just an FYI this syrup isn't your typical thick maple syrup.  It is thin but oooh so delicious.

Spoon it over the top of your hot waffle.

Sprinkle with additional coconut.

And top with whipped cream.  I just died. 

I mean honestly.  Too bad I have to kick Mr. Schwartz out of the house to enjoy these again....is it hunting season yet?  Just kiiiiiding. kind of. 

Coconut Waffles with Chunky Pineapple Syrup

2 cups waffle mix

1 1/2 cups coconut milk (using light is just fine)

2 tablespoons of canola or vegetable oil

1/2 cup sweetened shredded coconut + additional for sprinkling

4 pineapple rings, diced

Juice/syrup from the large can of pineapple 

2-3 tablespoons of brown sugar (adjust to your taste)

1 tablespoon butter 

Whipped cream for topping

For the waffles:

Stir together the waffle mix, coconut milk, oil and coconut flakes.  There will be lumps, it's okay.  Don't over mix.  Preheat the waffle iron and make the waffles as you usually do.  I turned the heat up to medium high to get them to crisp up on the outside better.  It must be something to do with the coconut milk. 

For the syrup: 

Pour the liquid out of the can of pineapple into a medium sauce pan on medium high heat.  You will want to bring this to a low simmer.  Simmer while you combine the waffle ingredients 2-3 minutes.  Add the brown sugar and butter.  Simmer for about 2 minutes, add the pineapple.  

To serve, spoon the pineapple syrup over the hot waffle and top with additional shredded coconut and whipped cream.  

Enjoy! 

Recipe by: Mrs. Schwartz