Who doesn’t love coconut?

I made some tres leches cupcakes for my darling friend Anna the other day and had left over tres leches sauce. They came out pretty wonderfully:

I decided it would be best to use the leftovers for waffles the next morning. So I did. Hope you enjoy!

You’ll need…

for WAFFLES:

•  1/4 cup heavy cream
• 1/4 cup condensed milk
• 1/4 cup evaporated milk
• 1/4 cup coconut milk
• 1 1/4 cup flour
• 1 t baking powder
• 1 t baking soda
• 1 1/4 cup flour
• 1 T sugar
• 1 t salt
• 1 t vanilla
• 1 egg if necessary

for THE {Coconut Cream} SAUCE:

• 2 T heavy cream
• 2 T condensed milk
• 2 T evaporated milk
• 2 t coconut milk
• 1/4 – 1/3 cup yogurt

for TOPPING:

• 1/2 cup shredded coconut, toasted

Directions:

1. Preheat an oven or toaster oven at 350*F for coconut.
2. Preheat your waffle griddle or turn it on to get ready.
3. Whisk egg, heavy cream, evaporated, condensed, and coconut milks, and vanilla in a bowl.
4. Add remaining dry ingredients for waffles and mix well.
5. Follow waffle griddle instructions to make your waffles.
6. When oven is preheated, pop your shredded coconut spread out on a tray into the oven for 5 minutes.
7. In a separate bowl, whisk all sauce ingredients together.
8. Serve waffle with creamy yogurt sauce and top with shredded coconut, enjoy!