Directions

1. 1

   Preheat your waffle iron to medium-high heat and lightly grease it with a small amount of coconut oil.

2. 2

   In a large mixing bowl, crack the egg and beat it lightly with a fork until combined.

3. 3

   Pour the coconut milk into the bowl with the egg and stir to combine thoroughly.

4. 4

   Add the pandan extract to the wet mixture and blend until the color is evenly distributed and the liquid has a pale green hue.

5. 5

   Sprinkle the sugar over the wet ingredients and stir until the sugar dissolves completely.

6. 6

   Add the waffle mix to the wet ingredients and fold gently with a spatula until just combined; a few small lumps are acceptable and will result in lighter, crispier waffles.

7. 7

   Pour approximately ⅓ cup of batter into the center of the preheated waffle iron (divide total batter into 6 portions for 6 waffles).

8. 8

   Close the waffle iron lid and cook for 3–4 minutes, or until the waffle is golden brown and crispy at the edges with a slight resistance when gently pressed.

9. 9

   Carefully remove the cooked waffle using a fork or small spatula and place on a serving plate; repeat with remaining batter until all 6 waffles are made.

10. 10

    Toast the shredded coconut in a small dry skillet over medium heat for 2–3 minutes, stirring frequently, until it turns light golden and fragrant; watch carefully to prevent burning.

11. 11

    Sprinkle the warm toasted coconut evenly over the hot waffles and serve immediately for the best crispy texture and aromatic flavor.