Katie shows us another one of her favorite "dump and stir" recipes - coconut waffles. These are inspired by Cambodian Nom Ppom, are ridiculously easy to make, and will be your new favorite way to make waffles—we guarantee it.Subscribe to Katie's channel: http://taste.md/1Pc96ViINGREDIENTS3 cups rice flour1 cup palm sugar or raw sugar2 pinches salt3 eggs1 15oz can coconut cream or milk½ cup of fresh or frozen grated coconut4 tbsp of coconut oilRECIPEIf you are using the hard palm sugar, then you'll need to melt it in a saucepan first, over medium heat -- and watch so it doesn't burn!In a mixing bowl, combine flour, sugar, salt, eggs, coconut cream and grated coconut. Whisk to form a batter.Heat up your waffle iron and wipe or spray it with coconut oil.Using a laddle pour the batter into waffle pan. Rotate and cook until golden brown and crisp.In our experience, it really doesn't need syrup! And traditionally it's not eaten with syrup (as opposed to the typical American waffles, of course). But of course if you're a syrup fiend, go ahead and add some...I won't tell.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade
