Coconut Belgian Waffles Recipes

COCONUT BELGIAN WAFFLES

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.

COCONUT WAFFLES

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.

COCONUT FLOUR BELGIAN WAFFLES RECIPE - (4/5)

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

WHOLE WHEAT COCONUT OIL WAFFLES

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.

COCONUT WAFFLES

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.