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Wavy Waffles

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Jon Gray, Pierre Serrão and Lester Walker are the Bronx-born creative collective known as Ghetto Gastro, defining their own lane that transcends food, art, music, fashion and design. Their mission is to uplift and celebrate the Bronx—and other places like it—as an unsung driver of global culture. Ghetto Gastro is making 2020 a marquee year by releasing a custom line of kitchen innovations, including a design-forward waffle iron that serves up bold design. Use it to make their Wavy Waffles, which get chocolatey flavor from the use of black cocoa powder and their subtle coconut flavor from both coconut milk and shredded unsweetened coconut.

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 cups (10 oz./315 g) pastry flour or all-purpose flour
  • 1 cup (3 oz./90 g) black cocoa powder, preferable King Arthur Flour brand
  • 1 cup (4 oz./125 g) unsweetened shredded coconut
  • 1/4 cup (2 oz./60 g) sugar
  • 3/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1 3/4 cups (14 fl. oz./430 ml) coconut milk
  • 1/2 cup (4 fl. oz./125 ml) coconut oil
  • 1 package (2 1/4 tsp.) active dry yeast
  • 2 eggs
  • 1/2 cup (4 fl. oz./125 ml) chocolate syrup or sauce
  • 1/2 cup (4 fl. oz./125 ml) warm water
  • 3/4 cup (4 1/2 oz./140 g) dark chocolate chips (preferably 70% cacao) (optional)

Directions

In a large bowl, whisk together the flour, cocoa powder, shredded coconut, sugar, salt and baking soda. Make a well in the center. Set aside.

In a saucepan over low heat, combine the coconut milk and coconut oil. Heat, stirring occasionally, until the oil has melted and a candy thermometer registers 110°F (43°C). Remove from the heat and whisk in the yeast. Let stand until the mixture is bubbling on the surface, about 10 minutes.

Add the eggs and chocolate syrup to the coconut milk mixture. Whisk thoroughly until combined and the mixture has thickened slightly, about 30 seconds.

Pour the coconut milk mixture into the well in the flour mixture and whisk the ingredients together to form a smooth batter, switching to a rubber spatula as the mixture thickens, if needed. Whisk in the warm water. Let the batter stand at room temperature for 15 to 30 minutes. The longer the batter rests, the fluffier the waffles will be. Fold the chocolate chips into the batter.

Preheat an oven to 200°F (95°C).

Preheat a waffle maker according to the manufacturer’s instructions and spray the wells with nonstick cooking spray. Pour the batter into the center of the waffle maker until almost full. Close the lid and cook according to the manufacturer’s instructions until crisp. Transfer to a wire rack-lined baking sheet and keep warm in the oven while you repeat to cook the remaining waffles. Makes about 4 waffles.

Recipe courtesy of Ghetto Gastro

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