- roasted coconut chips - 1/3 Glass
- melted coconut oil or unsalted butter - 4 Art. spoons
- eggs - 6 pieces (large)
- Agave Nectar - 1/4 Glass
- extract of vanilla - 1 teaspoon
- salt - 1/4 teaspoons
- soda - 1/2 teaspoonfuls
- coconut flour - 1/3 Glass
- banana puree - 2 st. spoons
- fat cream - 1/2 cup (whipped cream)
- maple syrup - 2 st. spoons (whipped cream)
- whipped cream with maple syrup - To taste (see the recipe below) stuffing)
- pieces of banana - To taste (filling)
- Chocolate chips - To taste (filling)
1. Preheat the oven to 175 degrees with a stand in the center. Lay coconut chips on a baking sheet and bake in a preheated oven for about 6 minutes, until golden brown. Remove from the oven and set aside. 2. In a medium bowl, beat coconut oil, eggs, agave nectar, vanilla extract and banana puree. In a small bowl, mix coconut flour, salt and soda. 3. Add the flour mix to the egg mixture and whisk. The mixture begins to thicken. Add the toasted coconut shavings and mix. Allow the dough to stand for 5 minutes while you connect and warm up the waffle iron. 4. If you have a round waffle iron, use about 3/4 of the test for each waffle. 5. To make the whipped cream, whip the fatty cream with the maple syrup in the bowl. 6. Put the wafers on a serving plate. Put a large amount of whipped cream on top. Garnish with a few banana slices and chocolate chips. Sprinkle with coconut shavings from above and serve.
Servings: 5