Happy Monday!!! You know what? Mondays as a whole are pretty blagh, right? You finally have to admit the weekend is over, you can’t sleep in another day, traffic jams the worst and the whole ‘being an adult’ has reared its ugly head again.
You know what helps with all of the blah-ness? Waffles of course! and not just any waffles, coconut waffles that are extra giant because they’re belgian waffles. I totally adapted this recipe from Bobby Flay after seeing him making these guys one morning because they looked so darn delicious.
As I’m sure some of you have noticed, I’m a sucker for anything coconut, yum yum. Now, if you’re not partial to coconut don’t let that deter you from making these because honestly, these don’t really taste like coconut, weird I know. I think the coconut just makes these super light and fluffy and nomable it’s a word now just go with it. If you’re still concerned about these tasting like coconut just don’t add the coconut flakes at the end, and sub out the unsweetened coconut milk (though it doesn’t taste like coconut to me either).
I would also like to throw out there that these waffles are better than any I’ve ever had at a restaurant, ever, oh yeah, I totally just said that 🙂 Have a wonderful start to your week y’all!
All ingredients into the bowl…
all mixed up…
then the coconut…
after letting it chill for a while, heat up your waffle maker and spray well with non stick spray…
waffle batter into the maker…
bake, bake, bake, yes all messy…
look at that waffle awesomeness…
and enjoy!!!
- 2 Cups of All-Purpose Flour.
- 2 Tablespoons of Granulated Sugar.
- 1 Tablespoon of Light Brown Sugar.
- 1 Tablespoon of Baking Powder.
- 1/4 Teaspoon of Salt.
- 1 1/4 Cups of Whole Milk.
- 1/2 Cup of Unsweetened Coconut Milk.
- 6 Tablespoons of Unsalted Butter.
- 3 Tablespoons of Canola Oil.
- 3 Whole Eggs.
- 1/3 Cup of Shredded Sweetened Coconut, Plus More For Garnish.
- Belgian Waffle Maker.
- With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl except the shredded coconut and mix until smooth.
- Now add the shredded coconut, and fold it in.
- Cover your bowl and let it rest in the fridge for at least 30 minutes.
- Now heat your waffle maker according to the directions (I put mine on the highest setting), and once heated spray your waffle maker very well bakers spray.
- Now pour 3/4 cup of waffle batter into your maker and shut the lid, letting bake for 4 minutes (that was according to my waffle maker's instructions, and they were perfect).
- Once all waffles are made, drizzle more butter, syrup or some toasted coconut if you like and enjoy!
- Just be sure to check the instructions on your waffle maker, mine told me specifically how much batter and how long to cook etc.
I love your photos! Those waffles look my perfect ideal waffle – squishy and delicious. I could eat that whole stack.
Thank you so much!! and yes these are perfectly squishy and delicious sooo good 🙂
I would obliterate a gluten-free plate! Great photos. 🙂
Thank you so much Jesse! and I think these could definitely be made gluten free, and trust me I definitely obliterated my stack of them haha 🙂