Coconut

Toasted Coconut Waffles

by:
May 15, 2013
2 Ratings
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

  • Makes 4
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. In a large mixing bowl, combine all of the ingredients and ½ c. of the toasted coconut using a whisk. Mix until smooth.
  3. 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.
  4. Top with the remaining ¼ c. of toasted coconut.

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