A waffle iron was something I forgot to register for when we got married – so until recently I’d never made waffles before! I recently got this Bella Stainless Steel Rotary Waffle Iron to try out and LOVE it — and the price (under $30!). I know when Piper gets older it will be a fun weekend tradition to make and eat waffles together….but until then I’ve been enjoying them on my own and have made this Coconut Waffle recipe twice now. I tweaked this recipe from Bon Appetit. and it would be the perfect dish to serve on Mother’s Day this weekend!
I serve these with a dollop of coconut yogurt (vanilla flavored) and kumquats that I had simmered with a little sugar & water for about 20 minutes.
Dairy Free Coconut Waffles
1/2 cup shredded unsweetened coconut
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup coconut yogurt
2/3 cup melted coconut oil
1/4 cup sugar
Non-stick oil spray for waffle iron
Syrup, butter and yogurt to top
Whisk flour, cornstarch, salt, baking powder and baking soda in a large bowl while your waffle iron heats up.
In a medium-sized bowl, use a hand blender to combine eggs, milk, yogurt, vanilla and melted coconut oil. Whisk in sugar.
Slowly add the wet ingredients to the dry, being careful not to overmix.
Stir in the coconut.
Spray waffle iron with non-stick spray and spoon in batter. Cook until golden brown.
Serve with butter, syrup and a dollop of coconut yogurt!