A breakfast or brunch recipe on the lighter side. Tender golden waffles with sweet pineapple, dipped into Greek yogurt and coated with lightly toasted organic coconut.
In a small non stick skillet, heat the unsweetened coconut flakes over medium low heat. Stir very frequently. Cook and stir for about 3 - 5 minutes until lightly toasted. Transfer to a bowl and set aside.
Heat waffles according to package directions. Cut each waffle into small triangle shaped pieces.
On a small skewer or large pick, assemble the skewers in this order: waffle triangle - pineapple chunk - waffle triangle - pineapple chunk.
Dip one side of the skewers into the Greek yogurt. Then dip into the toasted coconut.