Coconut Waffle Recipe

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Heat a small dry skillet over medium heat. Add 0.5 cup shredded coconut and spread in a single layer. Stir frequently for about 4–6 minutes until golden brown and fragrant. Transfer to a plate to cool (it will crisp as it cools).

Preheat waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the plates with 1 tablespoon butter or neutral oil.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 1/2 cups unsweetened coconut milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until combined.

Make a well in the dry ingredients and pour wet ingredients into it. Gently fold until just combined; a few small lumps are okay. Do not overmix to keep waffles tender.

Fold in 3/4 cup sweetened shredded coconut into the batter so coconut is evenly distributed.

Scoop the recommended amount of batter for your waffle iron (typically 1/2 to 3/4 cup for a standard Belgian waffle iron) onto the preheated, greased plates. Close the lid and cook until the waffle is golden brown and crisp, about 4–6 minutes depending on your iron. Avoid opening early to ensure proper rise.

Carefully remove the cooked waffle and place it on a wire rack in a single layer to keep crisp while you finish remaining waffles. Repeat with remaining batter, re-greasing the iron as needed.

When ready to serve, dust each waffle lightly with powdered sugar (about 1/2 tablespoon per waffle or to taste).

Sprinkle toasted shredded coconut over the top (use roughly 1 tablespoon per waffle, reserving extra for presentation).

If using, drizzle with maple syrup and add sliced banana or berries on top.

Serve immediately while hot and crisp.