Step 1

In a large bowl, mix mochiko, baking powder, salt, and almond flour, if using.

Step 2

Add sugar and freeze dried strawberries to a blender or food processor. Pulse a few times to grind the strawberries into a powder. You'll be able to taste the strawberry flavor stronger if you leave some smaller size chunks of strawberry (about the size of grains of rice), but you can continue to pulse into a fine powder if you like.

Step 3

Whisk the sugar and strawberry powder into dry ingredients.

Step 4

In a separate bowl, mix coconut milk, water, extract, and butter. If coconut milk is too cold and separated, you can heat it slightly in the microwave and whisk to make homogenous.

Step 5

Mix wet and dry ingredients together.

Step 6

Heat your belgian waffle maker and spray with nonstick cooking spray, if needed.

Step 7

Scoop batter into waffle maker. I use about 1/3 cup batter for each small waffle square in my maker, but you may have to adjust depending on what waffle maker you use. Cook for about 5 minutes, or until waffles are just slightly crispy and brown on the outside.

Step 8

Remove waffles from maker and let cool. Waffles may feel very soft when removing from the maker, but they will firm up slightly as they cool. If possible, let them cool on a wire rack, spaced apart, to prevent them from sticking to each other.

Step 9

Top with whipped cream or other toppings of your choice. Enjoy!