To prepare coconut cream:
Refrigerate an unopened 14oz cans of coconut milk (look for an organic brand with minimal preservatives) overnight or for at least 6 hours.
Remove chilled coconut milk can from fridge.
Flip upside down and open both cans, pour separated liquid into a two cup measure.
Scoop coconut cream into a mixing bowl and, using either a hand mixer or a whisk (this will require a bit more elbow grease), adding 2-3 teaspoons of unrefined sugar (maple syrup or agave will work as well) and 1/2tsp of vanilla while mixing.
Whip until light and fluffy, cover and chill until serving.
Add lukewarm water to a large mixing bowl and sprinkle yeast over top.
Let stand for 5 minutes.
Take reserved coconut milk liquid, you should have somewhere around 1.5 cups
and add enough water to fill the two cup measure.
Gently warm coconut milk, either in a microwave or on the stovetop.
Pour milk and oil mix into yeast bowl, stirring until combined.
Add flours, sugar, salt and vanilla and mix thoroughly.
Cover mixing bowl with plastic wrap or a well-fitting lid and
place in a warm spot to rise for at least an hour.
A slightly warm oven with the light left on works perfectly.
Dough will be roughly doubled and bubbly when ready.
Once dough has risen combine ground flax seed and boiled water.
Whisk together and allow to sit until thickened and gelatinous, about 5 minutes.
Preheat waffle maker.
Add thickened flax and baking soda to risen waffle batter, stir well to combine.
Pour batter by the half cup into your waffle maker.
Waffles are done when lightly golden brown and crisp on the outside.
Remove coconut whip from the fridge and rewhip until fluffy.
Serve waffles with a healthy sprinkle of blueberries (or other fresh fruit)
and a spoon of coconut whip.