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These Buttermilk Coconut Waffles are easy to make and loaded with shredded coconut, giving them not only a nice coconut flavor, but a little extra texture because you\u2019ll get some in every bite. As a coconut fan, I\u2019m always happy to start my morning with a little taste of the tropics.
\nIf you have a good waffle iron, waffles are a surprisingly easy way to start your day. Like pancakes, the batter for this recipe can be mixed up in just a couple of minutes. Unlike pancakes, however, there is no need to stand over the stove because the iron does all the work for you while you do other morning tasks, such as brewing up some fresh coffee to go with those waffles. The point that I am trying to make here is that, while waffles are a wonderful weekend food, they are a fantastic way to get an average weekday off to a great start and don\u2019t take that much more effort than making toast.
\nI used sweetened coconut in these waffles and highly recommend that you do the same. This is primarily because the waffles are not very sweet on their own and the additional sweetness of the coconut helps it to stand out even more. It is also because sweetened coconut is a little softer than unsweetened coconut and that softness blends nicely into the tender interior of the waffles. The batter itself is a straightforward buttermilk belgian waffle batter that I\u2019ve used several times before. It has a small amount of cornstarch in it that keeps the waffles tender and light.
\nWhile I did use a belgian waffle iron, you can make these waffles using a traditional waffle iron, as well. If your iron is a very different shape or size, you might get slightly more or fewer waffles from this recipe, though it should definitely make enough to serve at least four people. If you are serving a big group, feel free to double the recipe. Also, be sure to store ready-to-eat waffles in a warm oven to keep them crisp until you\u2019ve finished cooking the whole batch of batter, so that everyone can sit down to eat at the same time.
\nI served these up with maple syrup but coconut syrup or another tropical flavor is the best way to go if you have some on hand. Leftover waffles can be frozen and reheated in the oven or the toaster, too.
\nButtermilk Coconut Waffles2 cups all purpose flour2 tbsp cornstarch2 tbsp sugar2 tsp baking powder1\/2 tsp baking soda1\/4 tsp salt1 1\/2 cups buttermilk2 large eggs1\/4 cup vegetable oil1 tsp vanilla extract1 cup sweetened, shredded coconut
\nIn a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt.In a medium bowl, whisk together buttermilk, eggs, vegetable oil and vanilla extract. Make a well in the center of the dry ingredients and pour buttermilk mixture in. Whisk or stir until batter comes together and no streaks of dry ingredients are visible. Fold in shredded coconut until evenly distributed.Preheat Belgian waffle iron until very hot. Grease lightly with melted butter or cooking spray. Pour about 1 cup of batter (more or less, depending on your iron) into your waffle iron and cook according to the manufacturer\u2019s directions until deep golden on both sides (about 4 minutes in my iron).Serve immediately, or place in a 250F oven to keep warm while you finish making the the rest of the batch of waffles. Sprinkle waffles with additional coconut before serving.
\nMakes 4 large waffles.<\/p>\n","protected":false},"excerpt":{"rendered":"
These Buttermilk Coconut Waffles are easy to make and loaded with shredded coconut, giving them not only a nice coconut flavor, but a little extra texture because you\u2019ll get some in every bite. As a coconut fan, I\u2019m always happy to start my morning with a little taste of the tropics. If you have a […]<\/p>\n","protected":false},"author":1,"featured_media":204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-203","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recepies"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=203"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/204"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}