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Author Notes: These waffles are the perfectly sweet breakfast treat, chock full of toasted coconut and made with coconut flour, coconut milk, coconut oil, and coconut sugar for a gluten-free and healthy breakfast! Top with extra toasted coconut and a drizzle of homemade coconut butter for the perfect tropical coconutty experience! - misschels
- 1/2 + 1/4 cups unsweetened, shredded coconut
- 2 large eggs
- 2 large egg whites
- 3 tablespoons full-fat canned coconut milk
- 2 tablespoons melted coconut oil
- 1 teaspoon pure Mexican vanilla extract
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons coconut sugar or granulated stevia
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut evenly over the baking sheet and bake for 3-5 minutes or until a lightly golden color. Turn on your waffle iron to heat it up.
- In a large mixing bowl, combine all of the ingredients and ½ c. of the toasted coconut using a whisk. Mix until smooth.
- When the waffle maker is hot and ready, spray the waffle iron with non-stick cooking spray. Pour about ¼ c. to ½ c. of batter into the waffle iron and cook waffles according to the instructions in your waffle manual. I cooked mine for 2:30, flipping the waffle iron over at the 1:30 mark.
- Top with the remaining ¼ c. of toasted coconut.
- This recipe was entered in the contest for Your Best Coconut