Coconut Waffles Recipe

Name: Coconut Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; Dash salt; 3 eggs; 1 can (13.66 ounces) coconut milk; 6 tablespoons butter, melted; 1/8 teaspoon coconut extract; 3/4 cup sweetened shredded coconut; Chocolate ice cream topping and whipped cream

Servings: persons

1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Dash salt
3 eggs
1 can (13.66 ounces) coconut milk
6 tablespoons butter, melted
1/8 teaspoon coconut extract
3/4 cup sweetened shredded coconut
Chocolate ice cream topping and whipped cream

1
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut.
2
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping.
3
To freeze waffles, arrange waffles in a single layer on
4
. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months.
5
Reheat waffles in a toaster.
6
Serve with chocolate topping and whipped cream.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-3/4 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, Dash salt, and more.

Yes, Coconut Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Waffles

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