These extraordinary waffles combine the tropical sweetness of coconut with the rich crunch of toasted pecans, creating a textural masterpiece that's crispy outside, fluffy inside, and absolutely irresistible.
Recipe Details
Ingredients
- 250g all-purpose flour
- 85g unsweetened shredded coconut
- 85g pecans, chopped
- 50g packed brown sugar
- 15ml baking powder
- 2.5ml fine sea salt
- 400ml canned coconut milk, full-fat
- 120ml whole milk
- 3 large large eggs, separated
- 60g unsalted butter, melted and cooled
- 10ml pure vanilla extract
- 2.5ml coconut extract
- as needed cooking spray for waffle iron
- 180ml pure maple syrup, warmed
- 240ml heavy cream for whipping
- 30ml toasted coconut flakes for garnish
Instructions
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Preheat waffle iron according to manufacturer's instructions. In a dry skillet over medium heat, toast 85g unsweetened shredded coconut and 85g pecans for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
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In a large bowl, whisk together 250g all-purpose flour, 50g packed brown sugar, 15ml baking powder, and 2.5ml fine sea salt. Stir in the toasted coconut and pecans.
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In another bowl, whisk together 400ml canned coconut milk, 120ml whole milk, egg yolks (reserve whites), 60g unsalted butter, 10ml pure vanilla extract, and 2.5ml coconut extract until smooth.
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In a clean bowl, whip the reserved egg whites with an electric mixer until soft peaks form.
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Pour the wet ingredients into the flour mixture and stir just until combined - don't overmix. The batter should be slightly lumpy.
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Gently fold the whipped egg whites into the batter in two additions, being careful not to deflate them completely.
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Spray waffle iron with as needed cooking spray for waffle iron. Pour batter into the center of the iron, using about 180ml (3/4 cup) per waffle depending on your iron size.
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Cook according to your waffle iron's instructions, typically 4-5 minutes, until golden brown and crispy. The steam should mostly stop when they're done.
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Meanwhile, whip 240ml heavy cream for whipping to soft peaks for serving.
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Serve waffles immediately while hot and crispy, topped with whipped cream, a drizzle of warm 180ml pure maple syrup, and a sprinkle of 30ml toasted coconut flakes for garnish.
Tips
Toasting Nuts and Coconut: This step is crucial for maximum flavor and crunch. Watch carefully as coconut can go from golden to burnt quickly. Let cool completely before adding to batter.
Egg White Technique: Room temperature egg whites whip better than cold ones. Ensure your bowl and beaters are completely clean - any fat residue will prevent proper whipping.
Batter Consistency: The batter should be thick but pourable. The coconut milk makes it naturally rich, but if it seems too thick, add a splash more regular milk.
Waffle Iron Prep: Even with non-stick waffle irons, a light spray prevents sticking and helps achieve that golden exterior that contrasts beautifully with the coconut and pecans.
Serving Temperature: These waffles are best served immediately while the exterior is crispy. If making multiple batches, keep finished waffles warm in a 95°C (200°F) oven.
Coconut Milk Choice: Use full-fat canned coconut milk for the richest flavor and texture. Light coconut milk will work but won't provide the same richness.
Make-Ahead: The dry ingredients can be combined the night before. Toast the coconut and pecans ahead and store in an airtight container.
Freezing: These waffles freeze beautifully. Cool completely, then freeze in single layers. Reheat in a toaster for quick breakfast throughout the week.
Flavor Variations: Try adding a pinch of cardamom or cinnamon to the batter, or substitute macadamia nuts for pecans for an even more tropical flavor profile.