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1
Place a rack in the center of the oven and preheat to 350 degrees F.
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2
Place coconut on a baking sheet and toast in the oven for about 4 minutes. Keep an eye on the coconut, it browns and burns quickly.
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3
Remove toasted coconut from the oven and set aside.
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4
In a medium bowl, whisk together coconut oil, eggs, agave nectar, vanilla extract, and mashed bananas. Whisk until well incorporated.
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5
In a small bowl, whisk together the coconut flour, salt, and baking soda. Work the mixture with your fingers to ensure that the coconut flour doesn't have any lumps in to.
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6
Whisk the dry ingredients into the wet ingredients. Mixture will begin to thicken as you whisk. Add the toasted, shredded coconut and whisk to incorporate. Allow mixture to sit for 5 minutes while you plug in and preheat the waffle iron.
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7
I have an 8 1/2-inch square waffle iron, and this recipe made 2 waffle sheets. I divided the batter in two to bake them up.
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8
To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form. Easy.
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9
Bake up waffles, and serve warm with maple cream and toasted coconut flakes.
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10
makes 2 sheets of square waffles in a 8 1/2-inch waffle maker, serves about 3
