These easy-to-prepare Dairy-Free Coconut Waffles are light, fluffy, crispy, and delicious, and are ready in about 30 minutes. This post is sponsored by Cuisinart, and features their counterspace friendly (and amazing!) Vertical Waffle Iron.
Do you have favorite breakfast for lazy mornings? An indulgent, decadent way to start your weekend? The husband is a pancake fan, and of course, you know I love French Toast. However, there’s a special place in my breakfast-loving heart for waffles. And not just any waffles, I want the pinnacle of waffles– the crowning glory of waffledom– the fluffy, crisp, and enormous Belgian Waffle. These Dairy-Free Coconut Waffles are full of the rich, nutty flavor from coconut milk, coconut oil, and of course– shredded coconut. Best of all, they’re ready in about 30 minutes.
The Waffle Maker
Do you know what makes a Belgian waffle different from a regular waffle? Mainly it’s the size– they’re bigger! They’re fluffier, have crispier edges, and have bigger ‘waffle pockets’ to catch syrup and other tasty toppings. Sadly, these delicious beauties usually require a monstrously huge waffle iron, and I just couldn’t make it work in my microscopic apartment. Thanks to the lovely kitchen geniuses at Cuisinart, however, I recently found myself happily waffling away with their Vertical Waffle Iron.
This slender kitchen contraption worked perfectly– and guys– it fits in my cabinet behind my mixing bowls! Seriously, I didn’t even have to move anything else around. I’m pretty sure I heard harp music when it slid into place, because normally buying a new gadget means I’m forced to get rid of something, but not this time! The iron sits vertically on a stand, the waffle batter is poured into the top. When the waffle is finished cooking, you lower the outer plate to release your golden and fragrant waffle. When you’re finished, just slide it back wherever you’re storing it, and ta-da! You’re done, and you didn’t have to move into a larger home to accommodate your waffle obsession!
Making Dairy-Free Coconut Waffles
To make these Dairy-Free Coconut Waffles as fluffy as possible, you’re going to need to separate your eggs. I know, I know– you want to be lazy and just plop the whole egg into your batter. Believe me, I’m all for kitchen laziness, and skipping any extra steps whenever possible, but in this case– trust me. Separate the eggs. Put the egg yolks into a medium mixing bowl with the rest of the wet ingredients, and slowly whisk the wet batter into your already-combined dry ingredients. Don’t over-mix! Over-mixing creates extra gluten, and your waffles will be too chewy. Mix until the batter is combined, but still a little lumpy.
The egg whites will go into a separate smaller bowl. Use a warmed stainless steel or glass bowl (no plastic), and add a few drops of vinegar. Then, use an electric hand mixer to beat the whites until they’re huge. They’ll double or triple in size, and form stiff peaks. In other words, when you pull the mixer out and hold the beaters vertically in the air, the egg whites will stand straight up. If the whites flop over, you aren’t done– keep beating. Once your egg whites are ready, gently fold them into your waffle batter with a rubber spatula. Don’t over-mix them. Once that’s finished– you’re ready! Start pouring the batter into your iron, and soon you’ll be digging into fluffy waffle deliciousness.
General Waffle-Making Tips:
- Don’t use pancake batter to make waffles– pancakes are light and fluffy, but not crisp. They’re also cooked differently. Waffle batter needs a little more fat to create the golden crust.
- Get to know your waffle iron. Each waffle iron is a little different, so figure out which heat settings you prefer on your particular iron.
- Instead of piling finished waffles on top of each other while you’re cooking the batter (which can make them lose their firmness), place them in a single layer on a baking sheet in a warm oven. This will help them stay crisp.
Note: You can substitute soy, almond, cashew, or cow’s milk for the coconut milk. You can also substitute butter for the coconut oil. Each swap will take away a little of the coconut flavor, however, and any dairy substitutes will, of course, mean your waffles are no longer dairy-free.
Dairy-Free Coconut Waffles
Yields Makes about 4 large 7" waffles
- 1 3/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 cup shredded coconut
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs, separated
- 1 can 'light' coconut milk (or 1 1/2 cups regular coconut milk AND 1/2 cup water)
- 2 tsp white vinegar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- To Serve (optional): maple syrup or honey, more shredded coconut, fruit
- Waffle Iron Required, Electric Hand Mixer Recommended
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.
This recipe has been adapted from a ‘how to make light and crispy waffles’ recipe tutorial from The Kitchn.