While in South Padres Island this year we had brunch at a wonderful restaurant called Pier 19. We had these wonderful waffles and decided that I needed to come home and try them. This is my version and according to my Guinea pigs they were fabulous!! Be prepared though, they are filling.
Tropical Sauce: 1 Can of cream of coconut; 1/2 cup of pineapple juice; 1/4 cup light brown sugar; 2 tsp vanilla; 1/4 cup heavy whipping cream. Mix all together and chill for at least one hour.
1 cup toasted coconut
1 cup toasted chopped pecans
1 cup fresh pineapple chunks
2 cups heavy whipping cream, whipped to peaks using 1/4 cup of powdered sugar while whipping
You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.”
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Assemble: Place waffle on your plate. Drizzle all over with tropical sauce. Then add large dollops of whipped cream in the middle. Next layer the pineapple, bananas, on outer part of waffle. Then sprinkle pecans and toasted coconut over all. Top with maraschino cherry or fanned strawberry. Drizzle warm pure maple syrup over all. ENJOY