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Coconut Waffles

 Coconut Waffles
So tender they almost melt in your mouth, these waffles have a hint of coconut flavor in every bite. We like to top the golden stack with whipped cream and a drizzle of chocolate sauce for an indulgent morning treat.
4 ServingsPrep: 10 min. Cook: 10 min./batch


  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • Dash salt
  • 3 eggs
  • 1 can (13.66 ounces) coconut milk
  • 6 tablespoons butter, melted
  • 1/8 teaspoon coconut extract
  • 3/4 cup flaked coconut
  • Chocolate ice cream topping and whipped cream


  • In a large bowl, combine the flour, sugar, baking powder and salt. In
  • another bowl, whisk the eggs, coconut milk, butter and extract. Stir
  • into dry ingredients just until moistened. Fold in coconut.
  • Bake in a preheated waffle iron according to manufacturer’s
  • directions until golden brown. Serve desired amount of waffles with
  • whipped cream and chocolate topping.
  • To freeze waffles, arrange waffles in a single layer on baking
  • sheets. Freeze overnight or until firm. Transfer to a resealable
  • plastic freezer bag. Waffles may be frozen for up to 2 months.
  • To use frozen waffles: Reheat waffles in a toaster.
  • Serve with chocolate topping and whipped cream. Yield: 8 waffles.

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Coconut Waffles (continued)

Nutritional Facts: 2 waffles (calculated without ice cream topping and whipped cream) equals 706 calories, 48 g fat (36 g saturated fat), 204 mg cholesterol, 569 mg sodium, 59 g carbohydrate, 3 g fiber, 13 g protein.