Just a heads up. If you are making the coconut milk whipped cream you need to refrigerate the coconut milk over night.

Begin by making the waffles. Combine the dry ingredients in a small bowl. In a sperate medium size bowl whisk together the egg coconut milk and vanilla. Whisk in the mashed banana. Add the wet ingredients to the dry and stir until just combined. If the batter seems too thick add a little more coconut milk to thin it a bit.

Preheat waffle iron. When ready scoop about 1/4 (or less if you have a small waffle iron) of the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference.

To make the coconut milk whipped cream. Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you make the french toast.

In a circle pie plate, combine eggs, vanilla, coconut milk and cinnamon, whisking until combined. Heat a griddle or large skillet over medium-low heat and brush with butter. Working with one whole waffle at a time, dip each slice into the egg mixture for about 30 seconds and then flip it over and coat for another 30 seconds. Then lightly sprinkle one side of the waffle with powdered sugar and place the in the pan, if desired sprinkle the other side with powdered sugar as well. Cook until golden and somewhat crispy, about 5 minutes per side. Make sure the skillet is not to hot. You want to slowly caramelize the toast. Serve with sliced bananas, fresh coconut milk whipped cream, syrup, a drizzle of melted chocolate and a sprinkle of shredded coconut.