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These easy-to-prepare Belgian 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!
Do you have favorite breakfast for lazy mornings?
An indulgent, decadent way to start your weekend?
Now, I love French toast a lot. I love apple French Toast bakes, coconut French toast, strawberry stuffed French toast.
And yet, 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! I want the fluffy, crisp, and enormous Belgian waffle.
These coconut Belgian 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.
Do I Really Need a Waffle Iron?
Yes you do.
Each waffle iron is a little different, so figure out which heat settings you prefer on your particular iron.
I recommend this Cuisinart Belgian waffle maker.
Can I Use a Standard Waffle Iron Instead?
You sure can!
Your waffles won’t be quite as large and fluffy, but they’ll be just as delicious.
Do I Really Have to Separate the Eggs?
To make these coconut waffles as fluffy as possible, you’re going to need to separate your eggs.
Yes, it would be easier to plop the whole egg into your batter.
Trust me though, that if you skip separating the egg yolks and whites, the waffles won’t be as fluffy.
And since that’s kind of awful, I separate my eggs!
How to Make Belgian Waffles
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.
The egg whites will 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. And that’s it, the batter is ready!
Start pouring the batter into your waffle iron, and soon you’ll be digging into fluffy waffle deliciousness.
Avoid piling finished waffles on top of each other while you’re still cooking your batter. A pile of waffles means soggy waffles!
Instead, place them in a single layer on a baking sheet in a warm oven to help them stay crisp while you finish making waffles.
Serve your coconut waffles along with some fresh fruit, maple syrup, and a mug of French press cappuccino.
Coconut Waffles
Equipment
- Waffle Iron
- Electric Hand Mixer (Recommended)
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
- 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.
These look amazing! Coconut is the best!
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.
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!
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!