Recipes > Coconut Waffles

Coconut Waffles


These fluffy and spongy coconut waffles are paired perfectly with fresh seasonal fruits and drizzled with maple syrup for the added kick of deliciousness.
  • Serves: 6 to 7
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 45,463
  • Success Rating: 95% (?)
    0% - I fed it to the dog


Step 1: Preparing the Waffles

Preparing the Waffles
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 1/2 cups coconut milk
  • cooking spray or cooking oil


Preheat waffle iron.

To prepare the batter, in a medium bowl, mix together the flour, sugar, baking powder, salt and coconut milk until combined.

Spray the preheated waffle iron with non–stick cooking spray. Pour batter onto the waffle iron, close the lid and cook until golden brown.

Serve plain or garnish with fresh fruit and maple syrup.

Chef's Notes

For savory waffles reduce the amount of sugar by half and add 1/2 cup minced green onion and freshly ground black pepper.


  • Maya D
    Maya D
    Dear Rouxbe team... Personally i had to add 1 1/2 cup flour extra because the consistancy was far too runny... It may depend maybe on the moisture content of the flour... But further this is a wonderful yummylicious breakfast dish! Thank you for sharing Maya
  • Kimber P
    Kimber P
    These were good enough to eat as dessert :)
  • Adam O Rouxbe Staff
    Adam O
    I like to make mine using coconut oil and spelt flour. They're so light and airy that they seem to almost float off the iron. I don't know much about oils but it seems the coconut oil gives them a nice golden crust w/ that nice roasted coconut aroma. My daughter loves them!
  • Omar E
    Omar E
    Is it the usual coconut milk you get in a can for Thai and Indian cooking or is it the more liquidy type that comes in a box like almond milk?
  • Dawn T
    Dawn T
    The coconut milk that comes in a can — as in the Thai/Indian reference that you used. The one that is more liquidy is most often referred to as coconut water. Hope that helps. Cheers, Dawn
  • Melissa H
    Melissa H
    Unfortunately, the variety of non-dairy milks that come in a carton causes confusion. There is coconut water, actual coconut milk that is canned and the carton of non-dairy milk made from coconut. Ugh! The food industry has to come up with consistent terminology as this is a frequent question when it comes to recipes.
  • Lucie C
    Lucie C
    They were great in taste but were crumbly and stank to the machine to the point where they were almost impossible to get out. Though it could be the machine I Am still surprised because I tried on two different ones and it was the same issue. Any thoughts?
  • Sandy S
    Sandy S
    Hi Chatagnon, A couple of things that could cause the sticking issue are, if the machine wasn't fully preheated before adding anything, if there wasn't a nice coating of the non-stick spray, if the waffle didn't have enough time to set a crust before being opened, or if something was a bit off (like fat ratio) in the batter itself. The coconut milk (not water) has the necessary fat in the recipe to help things along. I am not sure if any of these were a factor in your attempt, but I hope this helps. Cheers, Sandy
  • Lucie C
    Lucie C
    Thanks :) I 'll try and let you know because the taste was perfect :)
  • Stacey D
    Stacey D
    Dawn, isn’t coconut water the clear coconut water that is sold in cartons to drink? The other type of coconut milk is the type that comes in a carton and looks like almond milk - and meant to use in cereals ect or in some recipes.
  • Stacey D
    Stacey D
    Also for canned coconut milks, there is light coconut milk and there is full fat coconut milk. Which type did you use? I wish your mise en place in the video showed the can.
  • Lj A
    Lj A
    Isn’t coconut milk full of saturated fat? How is that better for us?
  • Char N Rouxbe Staff
    Char N
    Hello, Lj A--thanks for writing. Not all recipes in Rouxbe are #WFPBNO. When I make this recipe, I use soy milk (unsweetened) and add a coconut extract. You could also use a plant-based plain, unsweetened yogurt. They always turn out perfectly. Let us know if you make them! Cheers, Char
  • Char N Rouxbe Staff
    Char N
    Hello Stacy: Thanks for writing. In the video, Dawn is referring to a full-fat, canned coconut milk. Plant-based yogurt also works well, and you can add coconut extract if you are so inclined. Very good questions. Cheers, Char
  • Suzanne A
    Suzanne A
    I just made these for Sunday brunch and was pleased with the result. Fresh organic berries are very expensive right now, so I used a mixture of thawed frozen berries. (This worked as well as in the restaurant where I recently had them served on my waffles!) Because we limit dietary fat, I used almond milk (unsweetened) and a high quality coconut extract. I did not spray the waffle iron and had no problems at all with sticking. I have learned the importance of a hot iron and also giving the waffles plenty of time to bake. I did use half whole wheat pastry flour to reduce the white flour and will continue to try other more nutritional flours. I also substituted coconut sugar for half of the white. The waffles were a bit too sweet for me, so I will reduce the sweetener next time. Thank you for a quick, easy and delicious plant-based recipe!
  • Angela R
    Angela R
    Any suggestions to make this gluten and sugar free? These look super yummy!
  • Char N Rouxbe Staff
    Char N
    Hello, Angela: I love making waffles with oat flour. You could also use the Bob's Red Mill GF flour. As for the sugar--you have two choices--you could use maple syrup or maple sugar. However, if you are looking for a calorie-free alternative, I like using Lakinto Monk Fruit (it is granulated and cooks very well. Let me know how the recipe works for you. Cheers, Char

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