In a medium bow, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate, larger bowl, whisk together buttermilk, coconut milk, eggs, and melted butter.
Pour dry mixture into wet mixture and stir until just combined, being careful not to over-mix. Fold in ⅓ cup coconut.
Heat waffle iron and spray lightly with cooking oil or brush with canola oil. Pour batter into waffle iron, close iron, and let cook for 3-5 minutes, until waffles are golden. If you’re not going to eat the waffles right away, place on a foil-covered baking sheet and place in a warmed oven.
Place remaining ¼ C coconut on a foil-lined baking tray and place in a toaster oven for a couple minutes, until nice and brown. Be sure to keep a close eye on it as the coconut could get dark quickly!
Serve waffles in a stack, drizzling glaze over the top and sprinkling on toasted coconut.