The night before you make this, place the can of coconut milk in the refrigerator to firm up. If you are using Golden Star brand you don’t need to do this step.
Begin by segmenting the blood oranges. Place in a bowl along with the juice squeezed from the remaining membrane.
Drain the segments from the juice and place in a bowl. In a small sauce pot pour the blood orange juice, the juice from 1 orange and 2 tbsp. sugar. Bring to a boil, and then reduce to a simmer. Cook for about 5 minutes or until the mixture has reduced by half and looks syrupy. Set aside.
To make the coconut whipped cream scoop the hardened coconut milk from the top of the can into a bowl. Make sure you don’t get any of the clear liquid. Beat with a hand mixer, or in a stand mixer fitted with the whisk attachment, until fluffy, about 2-3 minutes. Add in the cinnamon and mix until combined. Place in the fridge until needed. It’ll get firmer the longer it sits.
To make the waffles sift the flour, sugar, baking soda, baking powder and salt into a large bowl.
In a separate bowl combine the melted butter, 3 egg yolks, buttermilk and vanilla extract. Whisk to combine. Add into the dry ingredients making sure no lumps remain.
In a stand mixer fitted with a whisk attachment or with a hand mixer, beat the egg whites until stiff peaks form, about 3-5 minutes. Gently fold the whites into the batter.
Ladle about 2/3 cup of the batter into a pre-heated, lightly oiled waffle iron. Cook for 4-5 minutes or until golden brown. Keep warm in a 200°F oven.
To serve scoop some of the whipped cream over the hot waffles, drizzle with the orange syrup and finish with a few orange segments.
Recipe Courtesy of Megan Mitchell
Waffle Recipe Adapted from Martha Stewart