Coconut Cream Pie Waffles
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Coconut Cream Pie Waffles
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Crispy Coconut Waffles topped with whipped Coconut Cream and toasted coconut flakes...turning breakfast into a pie!
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Ingredients
- 1 cup all-purpose flour or plain flour
- ¼ cup cornflour or cornstarch
- ¼ cup natural sweetener or coconut sugar
- 1 pinch salt
- 1 large egg lightly whisked
- 1 teaspoon vanilla extract pure
- ⅓ cup coconut oil melted
- 1 cup coconut milk reduced fat
- ¼ cup milk to start, add more if needed for consistency, low fat
- coconut flakes
- Coconut whipped cream
Instructions
- In a large bowl, whisk together the flour, cornflour, sweetener (or sugar) and salt. Make a well in the centre of the dry ingredients and add wet ingredients. Whisk until just combined and smooth in consistency.
- Allow batter to rest while heating up your waffle iron.
- Bake in a preheated waffle iron according to manufacturer's directions (½ cup - ¾ cup of batter, depending on the size of your waffle maker).
- While the waffles are cooking, whip up your coconut cream using our coconut whipped cream recipe. Top with the toasted coconut flakes (or coconut chips), and serve!
Notes
- Nutrition calculated excluding toppings.
Nutrition Information
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Calories
243kcal
(12%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Cholesterol
31mg
(10%)
Sodium
51mg
(2%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
64IU
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Waffles
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 51mg | 2% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 64IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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