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    Home » Breakfast

    Coconut Waffles

    Published: Oct 2, 2016 · Modified: Dec 6, 2023 · 6 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    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!

    Drizzling Honey onto Dairy-Free Waffles

    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 for Coconut Waffles?

    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 Coconut 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.

    Making Dairy-Free Waffles in a Waffle Iron

    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.

    Dairy-Free Waffles on a plate

    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.

    Easy, Fluffy, Dairy Free Coconut Waffles
    Print Recipe Save Recipe Saved!
    5 from 5 votes

    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!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian
    Servings: 4 people
    Calories: 545kcal
    Prevent your screen from going dark

    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.

    Notes

    Yields Makes about 4 large 7" waffles

    Nutrition

    Calories: 545kcal (27%) | Carbohydrates: 65g (22%) | Protein: 8g (16%) | Fat: 26g (40%) | Saturated Fat: 22g (138%) | Cholesterol: 81mg (27%) | Sodium: 296mg (13%) | Potassium: 397mg (11%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 120IU (2%) | Calcium: 140mg (14%) | Iron: 3.4mg (19%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 5 votes (1 rating without comment)

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    Comments

    All commentsQuestions
    1. Dan says

      October 02, 2016 at 8:49 pm

      5 stars
      These look amazing! Coconut is the best!

      Reply
    2. Julia says

      October 14, 2016 at 9:54 pm

      5 stars
      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.

      Reply
      • champagne-tastes says

        October 14, 2016 at 9:56 pm

        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!

        Reply
    3. champagne-tastes says

      February 23, 2017 at 9:16 pm

      5 stars
      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!

      Reply
    4. Wendy Burbank says

      May 29, 2024 at 4:38 pm

      5 stars
      waffles were great! My children loved them! We are having a brunch and the kids would like to know if I can make aebleskivers with the batter? I am thinking of making my own coconut buttermilk with regular coconut milk, instead of lite. Any other ideas🙂

      Reply
      • Alisha Trenalone says

        May 30, 2024 at 8:59 am

        Hi Wendy! So, we're actually not familiar with aebleskivers, so can't offer any suggestions. Sounds intriguing though! Let us know how it goes 😀

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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