Coconut Waffles with Pomegranate Syrup

Servings: 3-4 Belgian Waffles

Total time: 30 Minutes


  • 1 ½ cups Gold Medal self-rising flour
  • ¼ cup cornstarch
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup milk
  • (1) 13 .5 ounce can of coconut milk (about 1 cup coconut milk)
  • 2eggs
  • ½ cup virgin coconut oil, melted and slightly cooled
  • 1 ½ cup shredded coconut, lightly toasted, plus more for garnish

Pomegranate Syrup:

  • ¾ cup fresh/frozen Juicy Gems pomegranate seeds
  • 2 cups pomegranate juice, such as POM
  • ¼ cup granulated sugar
  • 1 tablespoon butter



  1. Mix the Gold Medal self-rising flour, cornstarch, sugar and salt in a large bowl. In a medium size bowl, whisk the milk, coconut milk, coco­nut oil and eggs until combined. Mx the wet ingredients into the dry ingredients with ¾ cup toasted coconut, careful not to overmix.
  2. Let mix rest for 10 minutes while the waffle iron is heating up.
  3. Spray a waffle iron with cooking spray and heat until the waffle iron is hot Cook the waffles in batches until golden brown. Top with addi­tional toasted coconut and serve with Pomegranate Syrup.

Pomegranate Syrup:

  1. Melt butter in a pot over medium heat and add pomegranate seeds, pomegranate juice and sugar. Stir until sugar dissolves and cook until reduced by half. Add 1 tablespoon of butter. Serve over hot waffles.