Place yeast, sugar and coconut milk into your mixer (I, of course, use my Bosch) with a dough hook, and sit for 5-10 mins to activate the yeast.

Add the egg and mix, then add the 1 1/2 C measurement of the flour (do NOT add the full amount). Mix to blend. Scrape down sides of bowl.

Sprinkle remaining 2 1/2 C flour over the mixture, but do not stir it in, this will keep the dough from getting crusty. Place the cover on the bowl so it stays moist. Let it rise for 90 minutes.

Add the coconut, brown sugar and salt and blend on low to medium-low speed. While still mixing add the honey and extract.

Then add butter 2 Tbsp at a time. Mix 4 minutes at medium-low speed, scrapping down sides once or twice. Let the dough rest for 1 minute and then continue to mix for 2 minutes. The dough will start to ball-up on the paddle. If not let the dough rest for 1 more minute and mix for another 2 minutes.

Cover again and let rise, at room temperature, for 4 hours. I've seen those recipes that just keep going on but those recipes don't end up with the right flavor or texture. If your bowl doesn't have a cover that seals then cover it with plastic warp, we don't want it drying out.

Refrigerate the bowl for 30 mins, so the yeast is slowed a bit. Then knock the dough down, I just use my dough hook to quickly get the dough down. Pour the dough into a piece of plastic wrap (twice, or it will pop through), fold that rectangle over on itself then wrap it in plastic, weigh it down a bit (I put it in a bowl with another heavy glass bowl on top) and refrigerate overnight.

The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time). Once mixed, divide the dough into 13 pieces of equal size.

Roll each chunk into an ball and let it rise (covered loosely with plastic wrap) for 90 minutes.

Cook in your waffle iron for about 4 mins at 360 degrees (see notes below about waffle irons and temp)

Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and blackberries, but they are also good plain with some powdered sugar!

Wrap any unused dough balls in plastic wrap and keep in the refrigerator for up to 2 days, or in the freezer for 4 months! I'll make a double batch and actually get 3-4 "breakfasts" out of this (too sweet for breakfast, more brunch?)