Coconut Waffles
I wake up very early each day and once in a blue moon, I sleep in but that doesn’t happen very often. Although I’m up and about working on this site and anything related to it, I’m not really a breakfast person. I have to have my coffee ☕ but once in a while, I do eat breakfast. It’s not because I don’t like it… I LOVE breakfast food! I think it’s more the fact that I drink so much coffee that by the time I should sit down and enjoy breakfast, I’m not hungry anymore. That’s probably why there aren’t that many recipes posted in the breakfast section on the Club Foody website. Now, when I do have breakfast, it has to be something gooooood like my Coconut Waffles!
David loves his waffles 🧇 and I do as well. One morning though, I thought I should put a twist into this popular breakfast item. Voilà, that is how these Coconut Waffles were created. This recipe has the nice delicate taste of coconut in it which I wanted that way without being too overpowering while still enjoying the flavors. It didn’t stop me from going over the top by pouring on some coconut syrup on my waffles that I purchased when we were in Kauai, Hawaii. Talking about this gorgeous part of the world, there’s another Hawaiian inspired breakfast recipe I created and it’s my Pineapple Banana Bread with Coconut & Macadamia so check it out!
Now that summer is here, there’s more time to enjoy breakfast with family members 👨👨👧 therefore here’s the perfect recipe to serve them. If and only if you end up with leftovers – I highly doubt it -, they freeze very well. Place them in a single layer on a baking sheet and transfer them to the freezer. When frozen, place them in a re-sealable plastic bag and back to the freezer until needed. When you’re ready to enjoy them again, reheat your Coconut Waffles in your toaster… it’s that easy!
Bon Appétit!🍽
Here are more scrumptious breakfast recipes for you to try…😀
– Marbled Chocolate Pecan Banana Bread
– White Omelet
– Breakfast Quinoa Cereal with Mixed Berries
– Quiche Lorraine
– Soft Boiled Eggs
– Breakfast Sausage Muffin Cups
– Farmer’s Sausage Skillet
and for even more breakfast and brunch recipes 🥞🍳, click on this link… Recipe Category • Breakfast & Brunch
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Coconut Waffle
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Ingredients
- 2 cups unbleached all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. ground Himalayan pink salt
- 1/4 cup organic coconut sugar
- 1/8 tsp. ground cinnamon
- 2 large free-run eggs, room temperature
- 1 can (398 ml) coconut milk
- 1/3 cup organic coconut oil tips & tricks
- 1/4 cup butter, melted
- 2 tsp. pure vanilla extract
- 1 tsp. pure coconut extract
- 1/2 cup unsweetened shredded coconut *optional
Directions
- In a large bowl, combine flour, baking powder, salt, coconut sugar and cinnamon; set aside.
- Preheat waffle iron.
- In a medium bowl, combine eggs, milk, coconut oil, butter, vanilla and coconut extract. Using a hand mixer, process until smooth. Add flour mixture and beat until blended. Fold in coconut flakes, if using.
- Spray waffle iron with butter-flavored cooking spray. Ladle batter into preheated waffle iron. Cook waffles until golden and crisp.
- Transfer to a wire rack for a couple of minutes so the moisture escapes before transferring them to a plate – if you want to serve them all at the same time, transfer the cooked ones to a 170ºF oven.
Notes
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