Make the caramel sauce first so that it will have time to thicken up a bit. You can even make it the night before (or days before...it stores well in a jar in the fridge).

In a small saucepan, combine the coconut milk, brown sugar and salt. Over high heat, bring the mixture to a boil, stirring occasionally. Keep an eye on it. When it initially comes to a boil, it will rise a bit. Once boiling, reduce the heat to medium or medium high. You want a light boil. Continue to boil lightly for 30 to 35 minutes. Stir occasionally. Once reduced to your desired thickness, remove from the heat and set aside to cool a bit before pouring into a glass jar. Store it in the fridge after using.

Preheat your waffle iron.

To prepare the waffles, start by combining your dry ingredients. In a large mixing bowl, whisk to combine the flour through the sugar, then set aside.

Separate your eggs and put the whites in a medium mixing bowl and the yolks into a small bowl. Beat the whites to the soft peak stage, when the peaks just start to hold when you pull the whisk up out of the bowl. Set bowl aside.

In a large measuring cup or a medium bowl, beat the egg yolks. Add the milk, yogurt, vanilla and coconut oil and beat until combined.

Pour the milk mixture into the bowl with the dry ingredients and using a whisk, beat gently just until combined. Once combined, use a large spatula or wooden spoon and fold the egg whites into the batter. Don't try to work them in completely. Lumps of whites are just what you want.

Using a pastry brush, brush the melted coconut oil on your waffle iron. Pour a heaping 1/2 cup of batter onto the iron and close the lid. Cook according to your waffle iron directions. On mine...it's done when the light goes out...but I tend to take a peek toward the end just in case.

To serve, slice some banana over the top, drizzle generously with the caramel sauce and sprinkle with a bit of coconut!