May 2nd, 2014

Toasted Coconut Waffles

Toasted Coconut Waffles

Okay breakfast lovers, have I got a treat for you today.  These Toasted Coconut Waffles are amazing!  Sweetened by rich coconut oil and crunchy toasted coconut, you wont be able to resist them.   We love them topped with fresh fruit and whipped cream, but they are also incredible with just butter and syrup.


Toasted Coconut Waffles


Sounds like the perfect breakfast/brunch idea for Mother’s day {hint, hint}.


Toasted Coconut Waffles


Be sure to make a double batch – then you can freeze them to pop in the toaster and enjoy any day of the week!


Toasted Coconut Waffles


  • 1½ cups shredded coconut*
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup whole milk
  • ⅔ cup virgin coconut oil, melted
  • ¼ cup sugar
  • Nonstick cooking oil spray
  • Butter, maple syrup and/or fruit and whipped cream for serving


  • Preheat oven to 400°.   Toast coconut on a rimmed baking sheet until golden brown, about 3-5 minutes.  Let cool.
  • Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl.  Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl.  Whisk buttermilk mixture into dry ingredients (do not overmix).  Mix in ¾ cup coconut; set aside remaining coconut.
  • Heat a waffle iron until very hot.  Coat with nonstick spray.  Working in batches, cook waffles until golden brown.  Serve topped with butter, syrup, and reserved coconut and/or fruit and whipped cream.

*Note:  the original recipe calls for unsweetened shredded coconut, but I used sweetened because that’s what I had and it was delish~

Recipe from bon appetit



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6 Responses to “Toasted Coconut Waffles”

  1. I love coconut and I can’t wait to make these!

  2. Traci- You’ll love them I’m sure!

  3. Oh yum – my husband will go crazy for these! We love coconut too!!

  4. Arlene – let us know how you like them!

  5. I just made these. They are so flavorful that I didn’t even use syrup! Thanks for the recipe, Kyra.
    I actually toasted the coconut on the stove because I didn’t want to heat my entire oven. It took about 6 minutes.

  6. Julie – toasting the coconut on the stove is brilliant! With summer heat up, I am with you on not turning on the stove! Thanks, glad you like them!!


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