Coconut Waffles
These golden waffles are layered with flakes of toasted coconut and warm notes of pure vanilla with just a hint of almond. Morning meals just got a bit more interesting!
Equipment
- Rimmed baking sheet
- Waffle iron
Ingredients
- 1-½ cups sweetened shredded coconut
- 2 extra-large eggs
- 1 cup buttermilk
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ⅔ cup coconut oil, melted
- 1-½ cups flour
- ½ cup ½ cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Butter and maple syrup for serving
Instructions
- Spread the shredded coconut evenly on a rimmed baking sheet. Bake in a 400-degree oven for about 10 to 12 minutes or until toasted and golden in color. Stir every 5 minutes so that the coconut toasts evenly.
- In a medium-size mixing bowl whisk the eggs along with the buttermilk, coconut milk, vanilla extract, almond extract and melted coconut oil.
- In a large mixing bowl whisk the flour with the cornstarch, sugar, kosher salt, baking powder and baking soda.
- Pour the egg and milk mixture into the dry ingredients and whisk just until blended. Add 1 cup of the toasted coconut and gently stir into the batter. Let it rest for 15 minutes.
- Lightly spray the interior of a waffle iron with a cooking spray. Heat on the medium setting and when hot fill each well with batter. Cook for about 3 to 5 minutes or until the waffles are crisp and golden.
- Serve hot with butter, warm maple syrup and top with additional toasted coconut.
Notes
To keep the waffles warm you can place them on a wire rack set over a baking sheet in a 200-degree oven.
Any leftover waffles can be frozen and reheated in a 350-degree oven or popped back in your waffle iron.