Coconut Milk Waffles Recipe

Ingredients

• 250 g (2 cups)plain flour
• 2 tspbaking powder
• 240 ml (1 cup)coconut milk
• 120 ml (1/2 cup)oil
• 60 ml (1/4 cup)water
• 100 g (1/2 cup)sugar
• 1/2 tspsalt
• 2eggs
• to taste, optionalyoung coconut meat
• to taste, optionalsesame seeds

Instructions

1. 1

   Mix dry ingredients

   In a bowl, whisk the flour and baking powder together until evenly combined.

2. 2

   Whisk wet ingredients

   In a separate bowl, whisk the coconut milk, water, sugar, salt and oil until smooth.

3. 3

   Combine the batter

   Pour the wet mixture into the dry ingredients and whisk only until combined and smooth; stop once there are no lumps.

4. 4

   Rest the batter

   Leave the batter to rest for 5–10 minutes so it thickens slightly and cooks more evenly.

5. 5

   Heat the waffle iron

   Preheat the waffle iron and lightly grease it if needed. Spoon in enough batter to cover the cooking surface.

6. 6

   Add the toppings

   If using, scatter young coconut meat and sesame seeds over the batter.

7. 7

   Cook the waffles

   Spoon a little batter over the fillings, close the iron and cook until the waffles are set and lightly golden.

8. 8

   Cool before serving

   Carefully remove the waffles and leave them on a wire rack for a few minutes. Do not stack them before serving.

What are coconut milk waffles?

Waffles are batter-based cakes cooked between the hot plates of a waffle iron, which gives them a browned outside and a patterned surface. This version uses coconut milk and oil in place of dairy, with optional coconut meat and sesame for extra texture.

Coconut milk is common in many Asian cuisines, though waffles themselves have a broader history. Here, the coconut flavour and tender texture make a simple waffle feel a little different from a standard breakfast version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 5g protein, 38g carbs, 22g fat.

The flour and sugar provide most of the carbohydrates, while the oil and coconut milk contribute much of the fat. Eggs are listed as a protein source, although the method does not say when to add them; serve a waffle with fruit and a protein-rich topping such as yoghurt to make a more balanced plate.

The ingredients that shape the batter

Coconut milk: it brings richness and a mild coconut flavour. Stir or shake the tin before measuring if the cream and liquid have separated.

Oil: it contributes to the tender texture and keeps the batter dairy-free. Use a neutral-tasting oil if you want the coconut flavour to stand out.

Baking powder: it helps the batter lift as it cooks. Whisk it thoroughly through the flour so it is distributed evenly.

Getting the batter right

Dry ingredients: whisk the flour and baking powder together first to break up small lumps and distribute the raising agent.

Mixing: add the wet mixture to the dry ingredients and stop whisking as soon as the batter is smooth. The recipe lists eggs, but its method does not say when to add them; check the original recipe for clarification before cooking.

Why the batter rests

Resting: give the batter 5–10 minutes before cooking, as directed. It should thicken slightly during this time, making it easier to spoon into the waffle iron.

Timing: preheat the iron while the batter rests so it is ready when the mixture is. Waffle irons vary, so use the recipe’s visual cue of set, lightly golden waffles rather than relying on a fixed cooking time.

Adding coconut and sesame

Fillings: young coconut meat and sesame seeds are optional, so the waffles work without them too. Scatter them over the batter in the iron, then cover them with a small amount of batter as directed.

Coverage: use enough batter to fill the cooking surface without overfilling it. Too much can squeeze out when the iron closes.

Serving and keeping them crisp

Cooling: set cooked waffles on a wire rack for a few minutes instead of stacking them. Air can circulate around the waffles, helping to avoid trapped steam.

Serving: offer them warm for breakfast or a quick snack. Their gentle sweetness also works with fresh fruit or a spoonful of yoghurt.

Recipe notes & tips

• Measure the flour without packing it tightly into the cup.
• Whisk the baking powder thoroughly into the flour before adding the wet mixture.
• Stop mixing as soon as the batter is smooth.
• Let the batter rest for the full 5–10 minutes.
• Use a wire rack rather than a plate to cool the waffles.
• Check the original recipe about when to add the listed eggs, as the method does not mention them.

Variations

• Extra coconut: add more young coconut meat to taste, as in the recipe.
• Sesame topping: scatter sesame seeds over the batter before closing the iron.
• Fruit pairing: serve the waffles with sliced banana or berries.
• Coconut finish: add a little extra coconut meat on top after cooking.
• Plain batch: leave out both optional toppings for a simple coconut-flavoured waffle.

Common mistakes to avoid

• Overmixing: whisking for too long can make the batter less tender; stop as soon as it is smooth.
• Skipping the rest: cooking immediately misses the recipe’s thickening step; wait 5–10 minutes.
• Overfilling the iron: too much batter can spill out when the lid closes; use only enough to cover the surface.
• Stacking hot waffles: trapped steam can soften them; cool them separately on a wire rack.
• Forgetting the eggs: they are listed but absent from the method; check the original recipe for guidance before mixing.

How to store

Let leftover waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or waffle iron until warmed through.

Frequently asked questions