This is the perfect little breakfast treat that is low in sugar, grain and dairy free. The whipped coconut cream is a great whipped cream substitute that can be used on anything from waffles to desserts to fresh fruit. When sweetening the coconut cream I do use a touch of agave nectar and then the monk fruit sweetener to taste. It can be refrigerated for about a week. For the monk fruit sweetener I use a brand called Lakanto which can be used as a 1 to 1 sugar replacement. Stevia would also work well too. I like to use Birch Benders’ Paleo toaster waffles as they are grain-free and low in simple carbohydrates but use whatever kind you like. You can find Birch Benders mixes and frozen waffles at most grocery stores now, but I’ve been picking mine up at Whole Foods. I do not measure for this recipe so please add spices, flavors and sweeteners to your own tastes.

13.5 oz. can of coconut cream

Your choice of frozen toaster waffles

Pumpkin Pie Spice Mix

Raw Agave Nectar (you can also use maple syrup)

Vanilla Extract

Monk fruit sweetener

Coconut Oil

Place can of coconut cream in fridge overnight (or a few hours before you want to use it), so the solids rise to the top. When you’re ready to make breakfast, open the can and scoop out the solids into a medium bowl, leaving the liquid in the bottom of the can. Allow the coconut cream to sit for a few minutes to soften. Add a touch of Agave nectar and then monk fruit and vanilla to your preference. Whip coconut cream with a whisk until blended and creamy. Toast waffles and then add a thin layer of coconut oil and a sprinkle of monk fruit sweetener. Top with coconut cream and sprinkle pumpkin pie spice mix over the top.