Coconut Waffles
User Reviews
5
Coconut Waffles
Description
The recipe blends all-purpose flour, brown sugar, and shredded coconut with baking powder and salt as the dry base. Egg yolks mix with coconut milk, white vinegar, melted coconut oil, and vanilla extract to add moisture and subtle richness. Separately whipped egg whites folded into the batter lighten it, promoting a tender yet crisp waffle.
The batter is intentionally mixed with some lumps to avoid overworking gluten, which keeps the waffles from becoming tough. Preheating the waffle iron to a hot setting ensures a golden, crispy exterior, while the interior remains moist and soft due to the coconut milk and whipped egg whites.
Serving suggestions include classic maple syrup or honey with additional shredded coconut or fresh fruit to complement the coconut flavor. These waffles provide a textured, mildly sweet base perfect for various toppings and are suitable for a special breakfast or brunch.
The recipe yields approximately four large 7-inch waffles, making it practical for a small group.
Ingredients
- 1 ¾ cup all-purpose flour
- ¼ cup brown sugar
- ½ cup coconut shredded
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 egg separated
- 1 coconut milk can light, or 1½ cups regular coconut milk and ½ cup water
- 2 teaspoons white vinegar
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- maple syrup to serve, optional
- honey
- shredded coconut
- Fruit
Instructions
- Preheat oven to 200ºF, and preheat waffle iron to the hottest setting. Place a small stainless steel or glass mixing bowl in the oven to get it warm (or microwave glass bowl for about 30 seconds).
- Sift or stir together flour, sugar, shredded coconut, baking powder, and salt into a large mixing bowl.
- Separate eggs-- putting egg whites in the small warm bowl, and egg yolks in a medium mixing bowl. Whisk egg yolks together with coconut milk, white vinegar, coconut oil, and vanilla. Slowly pour egg yolk batter into dry ingredients, and gently whisk until ingredients are blended but not completely smooth. Batter will be lumpy. Overbeating will form more gluten, and result in chewier waffles.
- Add 1-2 drops of vinegar to the egg whites. Using an electric hand mixer, beat whites on high until stiff peaks form. (Mixture will double or triple in size, and when the hand mixer is pulled up, the egg whites will stick straight out on the beaters, forming stiff peaks).
- Use a plastic spatula to gently fold the egg whites into the waffle batter.
- Pour batter into waffle iron, and cook until steam stops coming out from the iron. Waffles should be golden brown. Place waffles in the warm oven while you finish cooking the batter.
- Serve waffles while warm, and add toppings. Leftover waffles can be stored between wax paper in an airtight container in the freezer for several weeks.
Notes
- The recipe makes about four large 7-inch waffles, suitable for several servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 81mg | 27% |
| Sodium | 296mg | 12% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 120IU | 2% |
| Calcium | 140mg | 14% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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