Pina Colada Waffles with Rum Sauce are summery vacation waffles. Waffles are made with coconut milk and pineapple, but the real star of the show is a quick rum caramel sauce that shouldn't be missed.
Whisk eggs with melted butter until well mixed. Add coconut milk, sugar, and crushed pineapple, and whisk to combine.
Sift dry ingredients together, then add to the wet ingredients. Whisk until mixture is just combined; do not overmix. Set batter aside to rest for 5 minutes while you heat your waffle iron(s).
Ladle about ⅔ cup batter (or however much your waffle iron calls for in your instructions) onto your waffle iron and spread out the batter lightly. Close waffle iron and cook until waffle is golden and crisp on both sides, and can be easily removed, about 5-6 minutes. (My waffle iron mostly stops steaming when waffles are cooked. If in doubt, follow your waffle iron's instructions.)
Serve immediately with rum sauce. (Rum sauce takes about 20 minutes to make, and so can be started when you start waffle #4. If you still need to make the rum sauce, keep waffles warm on a baking sheet in a 200F oven.)
20 minutes before you're done cooking (or around when you start waffle #4), begin the rum sauce. Melt 8 tablespoons of butter in a small saucepan over medium heat. Add brown sugar and rum, and whisk until the sugar is dissolved.
Cook, whisking occasionally, until the sauce has thickened slightly, about 5-7 minutes. (It won't thicken that much). Add vanilla and a pinch of salt. Cook another 1-2 minutes, then serve immediately over waffles.
Adapted from Alton Brown's cookbook I'm Just Here for More Food