Coconut Waffle Recipe

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, fine shredded coconut, and salt until evenly combined. Break up any clumps of coconut so it distributes through the flour.

In a separate medium bowl whisk the eggs until lightly beaten. Add the milk (use coconut milk for a stronger coconut flavor), vanilla extract, melted butter, and melted coconut oil (if using). Whisk until the mixture is smooth and slightly frothy.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a rubber spatula or whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes to let the shredded coconut hydrate and the baking powder begin to activate.

While the batter rests, preheat your waffle iron according to manufacturer instructions to medium-high heat. Spread the shredded coconut for topping in a single layer on a baking sheet or skillet and toast over medium heat, stirring frequently, until golden brown and fragrant, 3–5 minutes. Remove from heat and set aside.

Lightly brush or spray the preheated waffle iron with a little melted butter or neutral oil. Pour the appropriate amount of batter for your waffle iron (usually 1/2 to 3/4 cup for a standard iron; adjust to your appliance) onto the center of the iron. Close and cook until waffles are deep golden and crisp, about 4–6 minutes depending on your iron. For extra crispness, open briefly near the end to release steam, then close to finish cooking.

Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining waffles. This prevents sogginess on the underside.

Stack waffles and sprinkle generously with the toasted shredded coconut. Serve with maple syrup or coconut syrup and fresh fruit such as mango, banana, or berries. Optionally add a pat of butter or a drizzle of coconut cream for richness.