Waffles with Coconut Cream Sauce

My boyfriend never craves food or has a hankering for anything, when he told me he wanted waffles for Valentine's Day dinner I was delighted to whip some up! I thought about cutting them into hearts but that felt wasteful, instead I decided to spruce them up a bit by making a coconut cream sauce. We had some amazing Maryland maple syrup in the fridge so we indulged in some extra sugar but if your watching your sugar intake the coconut cream works fine alone. 

This is a super easy dish and tastes wonderful and goes very well with a bottle of Mumm Brut Rose.  

Coconut Cream
1 can full fat coconut milk
3 tbs powdered sugar
1 tsp vanilla

Separate the coconut water from the can of coconut milk and set it aside. You don't want to use the thin liquid for this recipe set it aside and use it for a smoothie or something else later. 

Place the coconut fat, sugar and vanilla into a bowl and whisk with mixer on high until it becomes light and fluffy. Place in the fridge until read to use. 

Waffle Batter
2 cups of flour
1 tbs baking powder
1/4 tsp salt
2 tbs sugar

Mix and set aside. 

2 eggs
1 tsp vanilla
1 1/2 cups of milk (almond milk works well too)
1 tbs pecan oil (vegetable oil works too)

Mix well then pour into dry, mixing well until the mixture is smooth. Heat a waffle iron and pour the batter in as directed by instructions for the iron. 

Fixins
pecans, crushed
maple Syrup (optional)
strawberries, sliced

When the waffles are ready top with a little coconut cream and add crushed pecans and a little syrup or any other fixins you like and enjoy! 

Notes:
If you refrigerate the coconut milk the night before in a small bowl it will stiffen up more like whip cream when you whip it, otherwise the cream sauce worked for me!