Coconut Waffles with Compote

PREP
20 min
TOTAL TIME
30 min
SERVINGS
4-5 Round Waffles
3 Cups Krusteaz Belgian Waaffle Mix
1/3 Cup Melted Coconut Oil
1 1/3 Cup Water
2 Eggs, at Room Temperature
1/3 Cup Coconut Flakes (Optional)
1 Cup Freesh Strawberries, Hulled and Halved
1/4 Cup Rhubarb, Chopped in 1-inch Pieces
2-3 Tbsp Granulated Sugar
Fresh Whipped Cream, Fresh Strawberries, Halved (Optional)
STEP 1

In a small saucepan, combine the strawberries, rhubarb and sugar.

STEP 2

Set over medium heat and cook until the berries start to break down and juices run. Reduce heat to low and simmer until mixture thickens. Remove from heat and let compote cool while you make waffles.

STEP 3

Heat and lightly grease waffle iron. In a medium bowl, whisk together the waffle mix, coconut oil, water and eggs.

STEP 4

Whisk in the coconut flakes if using. Pour batter onto waffle iron and cook according to manufacturer’s instructions.

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