How to make it

  • The night before you want to cook the waffles, whisk together all ingredients in section "Day one" in a large bowl.
  • Cover bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours.
  • Also the night before, take your coconut ice cream out of the freezer and put it in the fridge. It will not melt, but will turn into a soft mousse, similar in texture to whipped cream.
  • The next morning, whisk in egg replacer and baking soda
  • Cook batter in a hot, greased waffle iron, 3-5 minutes
  • Serve with sliced strawberries and thawed coconut cream, or whatever toppings you prefer.

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