First Raspberry Recipe: Waffles with Raspberry-Coconut Syrup

Make some waffles. I’ve been using Alton Brown’s Basic Waffle Recipe for the past few weeks, and I like it. We don’t keep milk products around so I replace the buttermilk with 2 cups of soy milk and add a couple of tablespoons of lemon juice or vinegar to replicate the consistency and flavor.

Raspberry-Coconut Syrup:

2 cups raspberries
1 cup sugar
4 to 6 Tbs of Noh Coconut Powder
2 Tbs butter/margarine

In a skillet, heat raspberries while mashing them with a wooden spoon. Mix in sugar and butter, bring to a mild boil, stirring frequently. When the syrup has thickened some (3-5 minutes), add coconut powder to taste. Continue boiling until desired consistency.

Sorry, no pictures, we were too busy stuffing our faces!