I finally bought myself a waffle maker and I am so excited about it!
I’ve been meaning to jump on the waffle bandwagon for a while and I’m really enjoying experimenting with sweet and savoury recipes. These coconut waffles make such a good brunch- so light and fluffy, and the use of coconut milk makes them extra creamy. They’re not too heavy either thanks to the buckwheat flour, and perfect with a seasonal fruit salad.
These would also make a great dessert, with vanilla ice cream and bananas, or even just a dollop of cream with some lemon or lime curd. They’re quite floppy straight out of the waffle maker so let them crisp up a little before you enjoy them!
Makes 3-4 waffles
50g desiccated coconut
25g plain flour
50g buckwheat flour
1 tsp baking powder
1/4 tsp salt
1 egg, separated
1/4 tsp vanilla
180ml coconut milk
20g unsalted butter, melted
To top (optional)
Cherries, halved and de stoned
Coyo/vanilla yoghurt/Greek yoghurt
A drizzle of honey
Sprinkling of desiccated coconut
Preheat your waffle maker.
Combine the coconut, flours, baking powder, sugar and salt in a medium bowl and stir to combine.
Separately whisk the egg whites and vanilla, then whisk in the coconut milk. Gradually whisk in the butter.
Pour the egg mix into the flour and whisk in until it’s combined.
In a clean bowl, whisk the egg white until it holds stiff peaks. Gently fold the egg whites into to batter, using a rubber spatula if possible and making sure everything is combined.
Oil your waffle maker, using a piece of kitchen roll and a flavourless oil like rapeseed oil.
Place a tablespoon at a time in the centre of your waffle maker and use a palette knife to gently spread the batter outwards. Press the lid down evenly. My waffle maker lights up when the waffle is cooked but I usually give it a little longer to make sure it’s evenly browned. Leave to crisp up, then top with your yoghurt, cherries and peaches, and drizzle with honey. Sprinkle over a little more desiccated coconut for that extra hit if you like!