Coconut Waffles

Ingredients

• 220 g (1¾ cups)plain flour
• 55 g (¼ cup)soft brown sugar
• 40 g (½ cup)shredded coconut
• 2 teaspoonsbaking powder
• ¼ teaspoonsalt
• 2, separatedeggs
• 1 can, or 360 ml regular coconut milk and 120 ml waterlight coconut milk
• 2 teaspoonswhite vinegar
• 60 ml (¼ cup), meltedcoconut oil
• 1 teaspoonvanilla extract
• to taste (optional)maple syrup or honey, extra shredded coconut and fruit, to serve

Instructions

1. 1

   Heat and preheat

   Preheat the oven to 95°C (200°F) and set the waffle iron to its hottest setting. Warm a small stainless-steel or glass mixing bowl in the oven, or microwave a glass bowl for about 30 seconds.

2. 2

   Mix dry ingredients

   Sift or stir the flour, brown sugar, shredded coconut, baking powder and salt together in a large mixing bowl.

3. 3

   Whisk the yolk batter

   Separate the eggs, putting the whites in the warm small bowl and the yolks in a medium bowl. Whisk the yolks with the coconut milk, white vinegar, melted coconut oil and vanilla. Slowly pour this mixture into the dry ingredients and whisk gently until combined but still lumpy; avoid beating the batter smooth.

4. 4

   Beat egg whites

   Add 1–2 drops of vinegar to the egg whites. Using an electric hand mixer on high, beat until they form stiff peaks: the whites should have doubled or tripled in volume and stand straight out when the beaters are lifted.

5. 5

   Fold in whites

   Use a plastic spatula to gently fold the beaten egg whites into the waffle batter.

6. 6

   Cook the waffles

   Pour the batter into the waffle iron and cook until steam stops escaping and the waffles are golden brown. Keep cooked waffles in the warm oven while you finish cooking the remaining batter.

7. 7

   Serve warm

   Serve the waffles warm with your chosen toppings. Freeze any leftovers between sheets of wax paper in an airtight container for several weeks.

What are coconut waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until browned and crisp. This version brings coconut into the batter through coconut milk, shredded coconut and coconut oil.

Separate, whipped egg whites add lift without making the batter smooth or dense. The result is a light waffle with a hint of coconut in each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 8g protein, 65g carbs, 26g fat.

The flour and sugar provide most of the carbohydrates, while coconut oil and coconut milk contribute much of the fat. Eggs contribute protein, though the waffles are not especially protein-rich; serve them with eggs or another protein source for a more balanced breakfast.

The coconut ingredients

Coconut milk: Light coconut milk is the stated option, while regular coconut milk diluted with water is offered as an alternative. Stir the can well before measuring if its contents have separated.

Shredded coconut: It adds texture and a more pronounced coconut flavour. The recipe includes it in the batter and suggests extra for serving.

Keep the batter lumpy

Dry mix: Stir or sift the flour, sugar, coconut, baking powder and salt so they are evenly combined before adding the wet ingredients.

Gentle whisking: Stop once the yolk mixture is blended into the dry ingredients, even if small lumps remain. Overmixing develops more gluten, which can make the waffles chewy.

Whip and fold carefully

Stiff peaks: Beat the whites until they stand upright on the lifted beaters. A small amount of vinegar is added before beating.

Light folding: Fold the whites in with a spatula rather than whisking them through. Gentle strokes help keep the air in the mixture.

Watch the waffle iron

Heat: The method calls for the iron's hottest setting, so let it preheat fully before cooking. Waffle irons vary, and the recipe does not specify a fixed cooking time.

Doneness: Use the end of steaming and a golden-brown colour as the cues to remove a waffle. Keep finished waffles in the warm oven while the rest cook.

Choose your toppings

Sweet finish: Maple syrup or honey works with the coconut flavour, and extra shredded coconut adds a little more texture.

Fresh contrast: Serve with fruit for a fresh topping. Add toppings just before eating so the waffles stay crisp.

Recipe notes & tips

• Warm the small bowl before adding the egg whites so it is ready for whipping.
• Let the waffle iron preheat fully before adding the batter.
• Use a spatula to fold in the whites with broad, gentle strokes.
• Cook until the steam has stopped and the waffle is golden brown.
• Keep cooked waffles in the warm oven while the remaining batter cooks.

Variations

• Fruit topping: Serve with fresh fruit for a bright contrast to the coconut.
• Extra coconut: Scatter more shredded coconut over the waffles just before serving.
• Maple finish: Drizzle with maple syrup for a classic sweet topping.
• Honey finish: Use honey instead of maple syrup if preferred.
• Regular coconut milk: Replace the light coconut milk with 360 ml regular coconut milk and 120 ml water.

Common mistakes to avoid

• Overmixing the batter: Stop when it is combined and still lumpy to help avoid chewy waffles.
• Underwhipping the whites: Beat until stiff peaks stand upright so they can provide lift.
• Rough folding: Fold the whites in gently with a spatula to retain their air.
• Cooking too soon: Wait for the iron to reach its hottest setting before adding batter.
• Removing too early: Wait until steam stops escaping and the waffle is golden brown.

How to store

Freeze leftover waffles between sheets of wax paper in an airtight container for several weeks. Reheat from frozen in a toaster or oven until hot and crisp.

Frequently asked questions