2 cups (240 g) pastry flour or all- purpose flour
1 cup (120 g) unsweetened black cocoa powder (preferably King Arthur)
1 cup (70 g) unsweetened shredded coconut
1/4 cup (50 g) cane sugar
3/4 teaspoon kosher salt
1/4 teaspoon (1 g) baking soda
1 (14- ounce/400 ml) can coconut milk
1/2 cup (120 ml) coconut oil
2 1/4 teaspoons (9 g) active dry yeast
2 large (100 g) eggs
1/2 cup (120 ml) chocolate syrup or sauce
1/2 to 1 teaspoon black food gel (optional)
1/2 cup (120 ml) warm water Plant- based butter, sorghum syrup, sliced banana, or vanilla or coconut ice cream, for serving
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 medium saucepan, warm the coconut milk and coconut oil over low heat, until the oil is melted and the temperature reaches 110°F (45°C). Remove from the heat and whisk in the yeast. Allow the yeast to bloom for 10 minutes. The mixture should be bubbling on the surface. Add the eggs, chocolate syrup, and food gel (if using) and whisk thoroughly for about 30 seconds, until the mixture has thickened slightly.
Pour the coconut milk mixture into the well in the flour mixture. Whisk together to make a smooth batter, switching to a rubber spatula as the mixture thickens, if needed. Add the warm water and mix in.
Allow the mixture to sit at room temperature for 15 to 30 minutes. (The longer the batter rests, the fluffier the waffles will be.)
Prep a waffle iron according to the manufacturer’s instructions. Make the waffles according to the iron’s specifications. Stack the waffles as you make them on a plate and cover with a clean, dry dish towel to keep them warm. Serve with your preferred butter, sorghum syrup, banana, or vanilla or coconut ice cream (or any combination that rocks your world).
Excerpted from Ghetto Gastro Presents Black Power Kitchen by Jon Gray, Pierre Serrao, and Lester Walker, with Osayi Endolyn (Artisan Books). Copyright © 2022.
Food photographs by Nayquan Shuler and atmospheric photographs by Joshua Woods.