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Coconut waffle with fresh coconut shreds and honey
Light and crispy homemade coconut waffle

Tropical Coconut Waffles

Author: Flavelo
Recipes Cakes and Desserts
Close your eyes and imagine yourself on a tropical island! This waffle uses coconut in three forms – milk, oil, and shreds – to maximize the exotic experience. The creaminess of coconut milk and the soft aroma of coconut oil result in a silky batter that contrasts sharply with the crunchy texture of shredded coconut. An excellent alternative for dairy-free diets (if flour is also swapped), but recommended for anyone wanting to sneak a little sunshine into their morning.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 395 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Waffle iron
  • Two mixing bowls
  • Whisk
  • Scale
  • Spatula
  • Rack

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Mix flour, sugar, baking powder, salt, and shredded coconut in a bowl.

Tip: You can lightly toast the shredded coconut in a dry pan beforehand, this intensifies the scent. (Essential oils release upon heat).
2 ✓

Melt the coconut oil, but don't overheat. Mix with eggs, coconut milk, and vanilla.

Tip: Coconut oil is solid at room temperature (in winter), so fluidity is important. If other ingredients are cold, coconut oil might solidify in tiny bits – that's okay, it melts during baking.
3 ✓

Pour wet mixture into dry and mix with quick strokes.

Tip: Shredded coconut tends to absorb water, so batter might thicken while standing. If too thick, thin with a little coconut milk.
4 ✓

Grease waffle iron with a little coconut oil, heat to medium.

Tip: Coconut oil is stable at high heat and matches the flavor profile perfectly.
5 ✓

Bake waffles for 3-4 minutes until golden brown.

Tip: Due to sugar and coconut, it might brown sooner, watch the color!
6 ✓

Serve fresh, with extra shredded coconut and honey.

Tip: Acidity of tropical fruits (pineapple, mango) balances coconut sweetness wonderfully.

Recipe FAQ

Can I use coconut cream?
Yes, but dilute it with water to milk consistency, otherwise the batter will be too thick and greasy.
Why did the coconut burn?
Oil and sugar in coconut shreds are sensitive to heat. Bake on medium heat!

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3 tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • 1 pinch Salt
  • 2 large Eggs
  • 1 cup Coconut Milk
  • 1/4 cup Melted Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Shredded Coconut