Easy, Fluffy, Dairy Free Coconut Waffles

Dairy-Free Coconut Waffles

Easy, Fluffy, Dairy Free Coconut Waffles

Dairy Free Coconut Waffles

These easy-to-prepare Dairy-Free Coconut Waffles are light, fluffy, crispy, and delicious, and are ready in about 30 minutes.

Do you have favorite breakfast for lazy mornings?  An indulgent, decadent way to start your weekend?  As much as I love French Toast,  there’s a special place in my breakfast-loving heart for waffles.  Not just any waffles, mind you– 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.

In a hurry? Jump to the recipe! 

Easy, Fluffy, Dairy Free Coconut Waffles

Dairy-Free Coconut Waffles

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.  You can.  That’s right– nothing awful will happen– BUT, the waffles won’t be as fluffy.  (And since that’s kind of awful, I separate my 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.

Easy, Fluffy, Dairy Free Coconut Waffles

Dairy Free Coconut Waffles

Waffle Tips:

  • Don’t use pancake batter to make waffles– pancakes are light and fluffy, but don’t have crisp edges.  Waffle batter needs a little more fat than pancake batter to create that signature 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.  A Belgian waffle maker will give you massive, delicious beast-like waffles, but this recipe will also work in a standard waffle maker.
  • Avoid piling finished waffles on top of each other while you’re still cooking your batter.  This cause your waffles to get soggy, so instead place them in a single layer on a baking sheet in a warm oven to help them stay crisp.


Easy, Fluffy, Dairy Free Coconut Waffles
5 from 2 votes

Dairy-Free Coconut Waffles

Yields Makes about 4 large 7" waffles

Servings 4 people
Calories 514 kcal
Author Champagne Tastes


  • 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

Equipment Needed:

  • Waffle Iron Required, Electric Hand Mixer Recommended


  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.

Recipe Notes

*Calorie Information was calculated per serving using My Fitness Pal.


This recipe has been adapted from a ‘how to make light and crispy waffles’ recipe tutorial from The Kitchn.  







38 thoughts on “Dairy-Free Coconut Waffles

  1. Katie Crenshaw says:

    Oh.. these Dairy-Free Coconut Waffles look AMAZING! And I am digging that Cuisinart Waffle Maker! It’s vertical operation is very clever. I will have to get me one of those so I can make this recipe.

  2. Vicky @ Avocado Pesto says:

    I have never made waffles at home ( I know crazy) but these sound amazing — I need to get my hands on that waffle iron! And love that you made these with coconut milk to be dairy free and that the separating the egg tips helps make them more fluffy!

  3. Dawn - Girl Heart Food says:

    I have a waffle maker and just love using it, especially for chicken-n-waffles! Thanks for that little waffle factoid about Belgian waffles….didn’t know that 😉 I absolutely love coconut so I know that I would happily devour these. Can’t wait to try ’em. Pinned! Have a great week, Sarah 🙂

  4. Kylee from Kylee Cooks says:

    Oooohhh!!! I was JUST thinking as I made waffles last weekend, what a pain in the rear my waffle machine really is. It’s so big, and not at all cabinet friendly.

    I must check this out – and make these waffles, too! YUM!!

  5. Melissa @ My Wife Can Cook says:

    We love waffles in this house! We already have two waffle makers, so unfortunately, until one breaks, no new much cooler waffle maker for us (sad face). However, I will have to try the waffle recipe! They sound delicious! I definitely have to resist the overmixing.

    • champagne-tastes says:

      I don’t have anywhere to store a second waffle maker, but I bet it would move things along if you’ve got a bunch of hungry people waiting!

  6. Julia (@imagelicious) says:

    I like how you use coconut flavour in three ingredients in these waffles… I bet if you serve them with chocolate syrup they’d taste like Bounty candy bar. And wow about the waffle iron! Such a cool idea! I’ve never seen or even heard of a vertical waffle iron! I have an old chisinart and I’m very happy with it but If it breaks I’ll be looking at your model.

    • champagne-tastes says:

      Ooo that’s a fab idea!!! Chocolate and coconut together are the best! And thanks- love me some coconut! Well I hope your waffle iron keeps on kicking 😉 but if you need another, this ones neat!

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