Best Toasted Coconut Waffles Recipes

TOASTED COCONUT WAFFLES

Steps:

• Preheat oven to 400°F. Toast coconut on a rimmed baking sheet until golden brown, about 2 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 3/4 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.

TOASTED COCONUT WAFFLES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 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.

TOASTED COCONUT WAFFLES WITH POACHED APRICOTS

Steps:

• Bring 2¼ cups water, apricots, ¼ cup sugar, and honey to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low. Simmer uncovered until apricots are tender, about 15 minutes. Using slotted spoon, transfer apricots to medium bowl. Boil syrup until thick enough to coat spoon and reduced to ½ cup, about 4 minutes. Pour syrup over apricots; stir in vanilla. Combine coconut milk, melted butter, and eggs in small bowl; whisk to blend. Whisk all purpose flour, baking powder, salt, and remaining 2 Tbsp. sugar in large bowl to blend. Whisk in coconut-milk mixture, then toasted coconut. Preheat oven to 250 F. Preheat waffle iron (medium heat). Spray waffle iron with nonstick spray. Working in batches, spoon batter onto hot waffle iron. Cook until waffle is brown and crisp, about 4 minutes. Transfer to baking sheet and place in oven to keep warm. Repeat with remaining batter. Divide waffles among 4 plates. Top with poached apricots and honey syrup and serve.

GLUTEN-FREE TOASTED COCONUT WAFFLES WITH MAPLE CREAM

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Place coconut on a baking sheet and toast in the oven for about 4 minutes. Keep an eye on the coconut, it browns and burns quickly. Remove toasted coconut from the oven and set aside. In a medium bowl, whisk together coconut oil, eggs, agave nectar, vanilla extract, and mashed bananas. Whisk until well incorporated. In a small bowl, whisk together the coconut flour, salt, and baking soda. Work the mixture with your fingers to ensure that the coconut flour doesn't have any lumps in to. Whisk the dry ingredients into the wet ingredients. Mixture will begin to thicken as you whisk. Add the toasted, shredded coconut and whisk to incorporate. Allow mixture to sit for 5 minutes while you plug in and preheat the waffle iron. I have an 8 1/2-inch square waffle iron, and this recipe made 2 waffle sheets. I divided the batter in two to bake them up. To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form. Easy. Bake up waffles, and serve warm with maple cream and toasted coconut flakes. makes 2 sheets of square waffles in a 8 1/2-inch waffle maker, serves about 3