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["To prepare coconut cream:
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Refrigerate an unopened 14oz cans of coconut milk (look for an organic brand with minimal preservatives) overnight or for at least 6 hours.
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Remove chilled coconut milk can from fridge.
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Flip upside down and open both cans, pour separated liquid into a two cup measure.
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Scoop coconut cream into a mixing bowl and, using either a hand mixer or a whisk (this will require a bit more elbow grease), adding 2-3 teaspoons of unrefined sugar (maple syrup or agave will work as well) and 1/2tsp of vanilla while mixing.
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Whip until light and fluffy, cover and chill until serving.", "Add lukewarm water to a large mixing bowl and sprinkle yeast over top.
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Let stand for 5 minutes.
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Take reserved coconut milk liquid, you should have somewhere around 1.5 cups
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and add enough water to fill the two cup measure.", "Gently warm coconut milk, either in a microwave or on the stovetop.
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Pour milk and oil mix into yeast bowl, stirring until combined.", "Add flours, sugar, salt and vanilla and mix thoroughly.
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Cover mixing bowl with plastic wrap or a well-fitting lid and
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place in a warm spot to rise for at least an hour.
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A slightly warm oven with the light left on works perfectly.
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Dough will be roughly doubled and bubbly when ready.", "Once dough has risen combine ground flax seed and boiled water.
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Whisk together and allow to sit until thickened and gelatinous, about 5 minutes.
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Preheat waffle maker.", "Add thickened flax and baking soda to risen waffle batter, stir well to combine.
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Pour batter by the half cup into your waffle maker.
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Waffles are done when lightly golden brown and crisp on the outside.", "Remove coconut whip from the fridge and rewhip until fluffy.
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Serve waffles with a healthy sprinkle of blueberries (or other fresh fruit)
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and a spoon of coconut whip."]
