Go Back
Easy, Fluffy, Dairy Free Coconut Waffles
Print Recipe
5 from 4 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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 4 people
Calories: 545kcal
Author: Sarah Trenalone

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 | Carbohydrates: 65g | Protein: 8g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 81mg | Sodium: 296mg | Potassium: 397mg | Fiber: 1g | Sugar: 18g | Vitamin A: 120IU | Calcium: 140mg | Iron: 3.4mg