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
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Ingredients
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1/2 + 1/4 cups
unsweetened, shredded coconut
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2
large eggs
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2
large egg whites
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3 tablespoons
full-fat canned coconut milk
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2 tablespoons
melted coconut oil
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1 teaspoon
pure Mexican vanilla extract
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2 tablespoons
coconut flour
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1/4 teaspoon
baking soda
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1/4 teaspoon
baking powder
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2 teaspoons
coconut sugar or granulated stevia
Directions
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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.
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In a large mixing bowl, combine all of the ingredients and ½ c. of the toasted coconut using a whisk. Mix until smooth.
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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.
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Top with the remaining ¼ c. of toasted coconut.
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