Coconut Belgian Waffles Recipes

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COCONUT BELGIAN WAFFLES



Coconut Belgian Waffles image

Try a new take on a classic breakfast fixture with this excellent recipe for full-flavored Coconut Belgian Waffles.

Provided by My Food and Family

Categories     Milk Alternative

Time 45m

Yield Makes 7 servings, 1 waffle and two tbsp. of syrup each

Number Of Ingredients 20

Strawberry topping:
1/4 cup BAKER'S ANGEL FLAKE Coconut
4 cups sliced strawberries
2 Tbsp. sugar
zest of 1 lime
Coconut Syrup:
1 can (13.5 oz.) coconut milk
2 Tbsp. cornstarch
2 cups light corn syrup
1/2 cup sugar
Waffles:
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
3 cups milk
4 eggs
1 tsp. vanilla
6 Tbsp. butter, melted
3/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool; set aside.
  • For the strawberry topping:
  • Combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
  • For the coconut syrup:
  • Add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
  • For the waffles:
  • Whisk together the flour baking powder, salt and sugar in a bowl.
  • In another bowl, whisk together the milk eggs and vanilla.
  • Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in 3/4 cup coconut.
  • Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker.
  • To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of COOL WHIP and a sprinkling of toasted coconut.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COCONUT WAFFLES



Coconut Waffles image

These easy-to-prepare coconut waffles are dairy-free, and use coconut milk, shredded coconut, and coconut oil! Try these light and crispy waffles for your next breakfast or brunch!

Provided by Sarah Trenalone

Categories     Breakfast

Time 25m

Number Of Ingredients 11

1 3/4 cup all purpose flour
1/4 cup brown sugar
1/2 cup shredded coconut
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, separated
1 can 'light' coconut milk (or 1 1/2 cups regular coconut milk AND 1/2 cup water)
2 teaspoons white vinegar
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
To Serve (optional): maple syrup or honey, more shredded coconut, fruit

Steps:

  • Preheat oven to 200ºF, and preheat waffle iron to the hottest setting. Place a small stainless steel or glass mixing bowl in the oven to get it warm (or microwave glass bowl for about 30 seconds).
  • Sift or stir together flour, sugar, shredded coconut, baking powder, and salt into a large mixing bowl.
  • Separate eggs-- putting egg whites in the small warm bowl, and egg yolks in a medium mixing bowl. Whisk egg yolks together with coconut milk, white vinegar, coconut oil, and vanilla. Slowly pour egg yolk batter into dry ingredients, and gently whisk until ingredients are blended but not completely smooth. Batter will be lumpy. Overbeating will form more gluten, and result in chewier waffles.
  • Add 1-2 drops of vinegar to the egg whites. Using an electric hand mixer, beat whites on high until stiff peaks form. (Mixture will double or triple in size, and when the hand mixer is pulled up, the egg whites will stick straight out on the beaters, forming stiff peaks).
  • Use a plastic spatula to gently fold the egg whites into the waffle batter.
  • Pour batter into waffle iron, and cook until steam stops coming out from the iron. Waffles should be golden brown. Place waffles in the warm oven while you finish cooking the batter.
  • Serve waffles while warm, and add toppings. Leftover waffles can be stored between wax paper in an airtight container in the freezer for several weeks.

Nutrition Facts : Calories 545 kcal, Carbohydrate 65 g, Protein 8 g, Fat 26 g, SaturatedFat 22 g, Cholesterol 81 mg, Sodium 296 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

COCONUT FLOUR BELGIAN WAFFLES RECIPE - (4/5)



Coconut Flour Belgian Waffles Recipe - (4/5) image

Provided by Lsweetnell

Number Of Ingredients 6

4 tablespoons melted butter
6 eggs
1/2 teaspoon stevia glycerite (Or 1 tsp sugar)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup coconut flour

Steps:

  • Remember to spray generously your waffle Iron and have it ready to use. In a blender, mix the butter and eggs until combined thoroughly. Add the stevia glycerite, salt and baking powder and mix to combine. Mix in the coconut flour until completely combined without any lumps. Let the batter sit for at least five minutes so it can thicken. Notes Net effective carbs per serving: 3g

COCONUT WAFFLES



Coconut Waffles image

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.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 waffles.

Number Of Ingredients 10

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 sweetened shredded coconut
Chocolate ice cream topping and whipped cream

Steps:

  • 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.

Nutrition Facts : Calories 706 calories, Fat 48g fat (36g saturated fat), Cholesterol 204mg cholesterol, Sodium 569mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.

HAWAIIAN WAFFLES WITH PINEAPPLE AND COCONUT



Hawaiian Waffles with Pineapple and Coconut image

Let your taste buds cave into an exotic Hawaiian brunch. It's a fruity summer experience like you won't believe! Serve with sliced banana and pure maple syrup.

Provided by Lynn Pinkham

Categories     Breakfast and Brunch     Waffle Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ¼ cups sifted all-purpose flour
½ tablespoon white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg yolk
1 cup sour cream
¼ cup coconut milk
¾ cup chopped fresh pineapple
5 tablespoons unsalted butter, melted
2 large egg whites, beaten

Steps:

  • Preheat a lightly greased waffle iron.
  • In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
  • In a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. Thoroughly mix in the flour mixture. Gently fold in egg whites.
  • Pour the mixture into the prepared waffle iron, and cook until golden brown.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 31 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 19.8 g, Sodium 379 mg, Sugar 5 g

WHOLE WHEAT COCONUT OIL WAFFLES



Whole Wheat Coconut Oil Waffles image

Healthy fat and healthy grain waffle. Freeze well for quick toaster breakfast! Recipe yield is for thin waffles; I'd guess at least half that for Belgian waffles. I like to top with sliced banana.

Provided by JulieE

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 ½ cups whole wheat pastry flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk, room temperature
⅓ cup virgin coconut oil, melted
1 large egg, beaten
½ teaspoon vanilla extract

Steps:

  • Preheat a waffle iron according to the manufacturer's instructions.
  • Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center of the flour mixture.
  • Beat milk, coconut oil, egg, and vanilla extract together in another bowl; pour into well in the flour mixture and stir until batter is just combined.
  • Ladle batter into preheated waffle iron and cook until golden and crisp, 2 to 5 minutes.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 18.7 g, Cholesterol 26.9 mg, Fat 11.1 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 9.1 g, Sodium 294.8 mg, Sugar 5.3 g

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