COCONUT BELGIAN WAFFLES
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
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
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
Time 20m
Yield 8 waffles.
Number Of Ingredients 10
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.
WHOLE WHEAT COCONUT OIL WAFFLES
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
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
COCONUT FLOUR BELGIAN WAFFLES RECIPE - (4/5)
Provided by Lsweetnell
Number Of Ingredients 6
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
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