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1
Pour the corn oil into a basin, add low-gluten flour and cornstarch and mix well. -
2
The green coconut opens its mouth and pours out the coconut juice. -
3
Pour the coconut milk into the basin. -
4
Stir evenly. 
5
Separate the eggs, beat the egg yolks into a bowl and stir together with the batter.-
6
Stir until this state is reached, cover with lid and keep. -
7
Add salt and white vinegar to the egg whites, and beat the egg whites with a whisk. In this state, add 20g of white sugar or powdered sugar. -
8
Continue to beat the egg whites, and then add 20g of white sugar. -
9
Add 20g of white sugar for the last time. -
10
Beat until the egg beater has a large hook when lifted. -
11
Take out one-third of the egg whites and mix with the egg yolk paste. -
12
Stir evenly. -
13
Pour the evenly mixed egg yolk paste into the remaining egg whites. -
14
Continue to stir until even. -
15
Preheat the breakfast machine, scoop the mixed batter into the breakfast machine with a spoon, close the lid, open the lid when the breakfast machine indicator light goes out, and take out the waffles. -
16
Coconut waffles.