Waffles + Coconut = Delicious
It wasn’t until after we returned from Hong Kong that I learned that they make their street waffles with coconut milk. I’m seriously willing to hop on a 15-hour flight to go back and try that, but instead I just attempted my own.
This is a minor modification of the Alton Brown buttermilk luft waffle recipe that’s my go-to.
Coconut Waffles
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Breakfast |
| Misc | Child Friendly, Freezable, Serve Hot |
These are delicious coconut breakfast waffles, but they're even better for making waffle ice cream sandwiches, if you're into that sort of thing.
Ingredients
- 270g all-purpose flour
- 1 teaspoon baking powder
- .5 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons coconut oil
- 3 eggs (beaten)
- 1 can light coconut milk (plus enough milk to equal 2 cups)
- 3 tablespoons sugar
- splash coconut extract
- splash vanilla extract
Directions
| Step 1 | |
| Preheat your waffle iron. I prefer a slightly warmer setting for this recipe for added browning. | |
| Step 2 | |
| Assemble the dry ingredients -- flour, baking powder, baking soda, salt -- in a medium bowl. | |
| Step 3 | |
| In a small bowl, combine wet ingredients -- coconut oil, eggs, coconut milk, sugar and extracts. | |
| Step 4 | |
| Pour the wet stuff into the dry stuff and mix just to combine. Allow the batter to sit for at least 5 minutes. | |
| Step 5 | |
| Ladle batter into your waffle iron. Bake until the light turns green and The Assistant sounds the alarm. | |
| Step 6 | |
| Serve immediately or keep warm in a 200 degree oven. | |
Results
“Yep. Yep, this is good. Oh yeah. Yep.” The Assistant was enthusiastic.
“Blog,” said The Husband in between bites. Sounds like success to me!
Cooking
Fitness
Health
I’ve never been all that tempted by waffle makers, but you’re in danger here of convincing me that I need yet another kitchen appliance. Must remember we won’t always live in the kitchen of a thousand cabinets.
Important question: those Indian spiced muffins would probably freeze alright, right? We’re meeting the in-laws in Kyoto for a few days, then the arrive here the day after we get back. It’d be nice to have breakfast made and frozen ahead.