Add Pineapple Coconut Syrup ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil. As soon as mixture boils, reduce heat to medium low and simmer for 10-15 minutes, uncovered, or until it thickens into syrup consistency, stirring occasionally. Syrup will continue to thicken as it cools. Set aside. (Note: Syrup bubbles up quite high while cooking)

Meanwhile, dry roast macadamia nuts (for waffles and topping) in a skillet over medium heat, stirring occasionally until toasted. Remove to a cutting board (or food processor) and chop when cool enough to handle. Don’t skip this step – this MAKES the macadamia nuts!

Mix the dry ingredients in a medium bowl. Mix the wet ingredients in another medium bowl, stirring in the pineapple last. Gently whisk wet and dry ingredients together until barely combined. It will have a "pebbled" look. Add additional coconut milk if consistency is too thick (will depend on coconut milk you use).

Proceed to cook waffles in waffle iron (sprayed with non-stick cooking spray) per manufacturer’s directions.

Top waffles with Pineapple Coconut Syrup and toasted macadamia nuts.

Alternatively, you can top with whipped cream, maple syrup, toasted coconut, fresh pineapple and macadamia nuts.