Preheat your waffle iron to medium heat (around 375°F), brushing both plates with melted butter to ensure a golden-green crust.

In a medium bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.

In another bowl, beat eggs with coconut milk and pandan extract until smooth and frothy.

Fold the wet mixture into dry ingredients using a spatula, stirring just until combined; small lumps ensure fluffy waffles.

Ladle about ½ cup of batter into the center of the hot waffle iron, spreading gently to the edges.

Close the lid and cook for 3–4 minutes, until the waffle turns a vibrant green-golden hue and releases easily.

Transfer waffles to a wire rack to stay crisp, then top with maple syrup, fresh fruit, or toasted coconut.