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
large egg whites
full-fat canned coconut milk
melted coconut oil
pure Mexican vanilla extract
coconut sugar or granulated stevia
In This Recipe
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.