Coconut Waffles

Coconut Waffles

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  • Prep Time


  • Total Time


  • Servings



  • 1-¾

    cups all-purpose flour

  • 2

    Tbsp sugar

  • 1

    Tbsp baking powder

  • 3


  • 1

    14-oz can unsweetened coconut milk

  • 6

    Tbsp butter, melted

  • ¾

    cup coconut

  • ½

    cup chocolate-flavored ice cream topping

  • ½

    cup toasted almonds

  • Sweetened whipped cream or powdered sugar (optional)


In a medium bowl, combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture, set aside. In another medium bowl, lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly. Do not open until done. Bake according to manufacturer's directions (about 3 min or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm.


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