• Prepare a waffle baking pan like you would usually do and set aside. NOTE: For this recipe, I used my waffle tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven at 415F/215C. TIPS: Once your oven is preheated, place the waffle baking pan on top of the baking sheet in the oven. This will allow the waffles to have crispy outer layer once baked.

WAFFLES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3.17 oz butter
• In your mixing bowl, combine the all-purpose flour, matcha, baking powder, sugar and sea salt. Make a well, add the eggs, milk, cooled melted butter and vanilla bean paste. Mix until combined ; then fold the shredded coconut.
  6.70 oz all-purpose flour, 1 tsp baking powder, 3.53 oz granulated sugar, 1/16 tsp sea salt, 3 eggs, 8.64 oz unsweetened coconut milk, 1 tsp vanilla bean paste, 2.65 oz shredded coconut, 1 Tbsp matcha powder
  
• Carefully scoop the batter into the prepared waffle baking pan (about 2 scoops per well). Flatten the batter using an offset spatula.
  

BLUEBERRY PIE SAUCE PREPARATION

• Prepare the blueberry pie sauce while the waffles are in the oven.

  In a medium sauce pan, mix in the corn starch together with the sugar, spring water and lemon juice. Add the blueberries. Cook on medium heat until thickens. Set aside to cool down.
  0.35 oz corn starch, 1.76 oz granulated sugar, 2.12 oz spring water, 1/2 tsp lemon juice, 6.70 oz blueberries
  

BAKE!

• Bake for 12 minutes at 415F/215C. (Every oven heats differently, monitor your waffles from 10 minutes). They are ready when they have puffed up and golden. TIPS: Once my oven is preheated, I like to place the waffle tray in the oven so they get crispy when they are baked.
  
• Once your Coconut Matcha Waffles are out of the oven, let them cool down for about 1 minute, then flip the baking pan onto a cooking rack to remove the waffles. Serve with a warm blueberry pie sauce on top. Enjoy & Bon Appétit!