Coconut Waffles

I've been wanting to make these for months, and I finally got around to it on Saturday. We're a bunch of waffle/pancake/crepe lovers so this recipe was a refreshing switch from the norm. I'm not a huge coconut fan, but they weren't overly coconutty; they were just right. These were moist and delicious; make them and you won't regret it!

1 3/4 C. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
3 eggs
1 14 oz. can unsweetened coconut milk (I used the light kind because coconut milk is pretty much pure fat. Oh, and look for it in the Asian food section)
6 Tbsp. butter, melted
3/4 C. coconut
1/2 C. chocolate syrup
1/2 C. chopped toasted almonds
Whipped cream or powdered sugar

1) In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2) Pour 1/2 C. batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with chocolate, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.