Coconut Cream Waffles
The ultimate breakfast treat, Coconut Cream Waffles combine fluffy textures with the tropical sweetness of pineapple. Topped with a homemade syrup, these waffles are perfect for brunch or any special occasion. Try them tonight for a taste of paradise!
Equipment
- Waffle Iron
- Hand Mixer
Ingredients
- 1 3/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 large Eggs yolks and whites separated
- 2 cups Canned unsweetened coconut milk (Not LITE; see note below)
- 2 teaspoons Lemon juice
- 1/2 cup Vegetable oil
- 1 cup Canned unsweetened coconut milk (Not LITE; see note below)
- 1/2 teaspoon Vanilla extract
- 1/4 cup Light brown sugar
- 1/4 cup Granulated sugar
- 1 cup Fresh pineapple chopped
- 3 tablespoons Shredded sweetened coconut
Instructions
- In a large mixing bowl sift together the all-purpose flour, baking powder, baking soda, and salt.
- In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and vegetable oil; stir into dry ingredients.
- Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs.
- Pour about ⅓ cup of batter into a greased waffle iron and cook until golden.
- Serve with pineapple coconut syrup.
- Add all ingredients to a medium saucepan.
- Cook over medium high heat, stirring occasionally, until the mixture comes to a boil.
- Once boiling, reduce heat and simmer for about fifteen minutes, uncovered, stirring occasionally, until it thickens into syrup consistency.
- Syrup will continue to thicken as it cools. Set aside.
Notes
- Tip: You'll need about 2 (15oz) cans of quality coconut milk for this recipe. This is essential for the best flavor.
- Tip: The nutrition facts do not include the syrup, so consider that when planning your meal.