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Coconut Waffles

These easy-to-prepare coconut waffles are dairy-free, and use coconut milk, shredded coconut, and coconut oil! Try these light and crispy waffles for your next breakfast or brunch!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 545 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ¾ cup all purpose flour
  • ¼ cup brown sugar
  • ½ cup shredded coconut
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs, separated
  • 1 can 'light' coconut milk (or 1 ½ cups regular coconut milk AND ½ cup water)
  • 2 teaspoons white vinegar
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • To Serve (optional): maple syrup or honey, more shredded coconut, fruit

Instructions

    Cup of Yum
  1. 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).
  2. Sift or stir together flour, sugar, shredded coconut, baking powder, and salt into a large mixing bowl.
  3. 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.
  4. 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).
  5. Use a plastic spatula to gently fold the egg whites into the waffle batter.
  6. 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.
  7. 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

  • Yields Makes about 4 large 7" waffles

Nutrition Information

Calories 545kcal (27%) Carbohydrates 65g (22%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 22g (110%) Cholesterol 81mg (27%) Sodium 296mg (12%) Potassium 397mg (11%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 120IU (2%) Calcium 140mg (14%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 545

% 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.