Coconut Waffles {Gluten-Free, Vegan} #SundaySupper

5 from 5 votes
Email Facebook LinkedIn Mix Pinterest Reddit Twitter
This post may contain affiliate links. Read our disclosure policy.

Coconut Waffles – Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

Coconut Waffles - Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

It has been almost a year since I moved to Austin from Beijing, but my adaptation to American food has just started. As part of my get-used-to-the-new-food-culture pilgrimage, one of the things I’ve been trying to embrace is sweet breakfast.

I’m not quite there yet.

I’ve been eating savory breakfasts for thirty years, so changing the habit has been a challenge. In case you were curious, my early childhood breakfast options included tofu soup with gravy, salty fried bread, and fried rice. Later on, my mom banned me from eating fried bread so that I’d lose a few pounds. Then I switched to a single soft boiled egg dipped in sesame-soy sauce with coffee. I’d been eating that same breakfast for over 10 years.

After moving to the US, I was astounded to learn that American people eat sweet stuff for breakfast; stuff, that in my opinion, qualified as dessert, but would never, ever be listed on a breakfast menu. Take donuts, for example. I’ve been consistently frustrated by the fact that the grocery store is always sold out of donuts in the afternoon. I complain every time we pass the donut counter at H-E-B and find the cream-filled donuts all gone. And my husband again reminds me that donuts are a breakfast thing. And I reply that it’s crazy. Every. Single. Time.

Coconut Waffles - Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

Lately I’ve been more tolerant toward sweets for breakfast. Especially waffles. Sometimes restaurants serve them with fried chicken. That makes things much easier for me. What I usually do is eat the chicken first. Then I drizzle some maple syrup onto the waffle and eat it as “dessert”. Problem solved!

Purchasing a waffle maker was a milestone for me. I’m proud to say that now I’m a step closer to American culture. Plus, I found waffle making to be a lot of fun!

In true American fashion, my first waffle was a Cambodian-style waffle, made with a Belgian waffle maker.

Coconut Waffles - Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

During my trip to Siem Reap, we met a waffle lady at the market. She used a cast iron pan on a charcoal stove to make coconut waffles. You could smell the steamy fragrance a mile away. The waffles were made with coconut milk and rice flour. Served by themselves, without any additional sweeteners. They were moist and crumbly, with a slightly crispy surface. Not too sweet, so you could still taste the aroma of fresh coconut. Those were some of the best waffles I’d ever had.

Coconut Waffles - Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

I tried to recreate the coconut waffles with my new waffle maker after the trip. Of course I didn’t have the recipe and I had to do a lot of guesswork. So, my coconut waffles ended up with a different texture, but in a good way.

My recipe produces waffles with a very light color, that are super crunchy and crispy on the surface. The waffles hold extra syrup without getting soggy. In fact, the crunchy texture remains, even after the waffles have cooled down, up to a few hours after they’re made. The texture inside is tender and slightly gooey, a bit like Japanese mochi (sticky rice cake).

Coconut Waffles - Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

I served the waffles in the proper Asian style, with tons of tropical fruit, and just a touch of maple syrup. In our family, this recipe serves four people, which means each person gets a small waffle wedge and plenty of fruit. I won’t judge you if you decide that it really only amounts to a serving for one person, though, because I can certainly finish a whole batch myself.

The waffles are easy to make and the batter is quite forgiving, so please feel free to tweak the recipe to accommodate the ingredients in your pantry.

Coconut Waffles - Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe

Coconut Waffles {Gluten-Free, Vegan} #SundaySupper

5 from 5 votes
Coconut Waffles – Extra crunchy and crispy on the surface, moist and tender inside. This recipe offers the easiest way to make vegan, gluten free, and dairy free waffles and guarantees the best flavor.
Author: Maggie Zhu
Course: Breakfast
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 waffle wedges

Ingredients

Waffles

  • 1 can (403 ml) full-fat coconut milk (do not shake before using) (*see footnote 1)
  • 1 tablespoon coconut oil
  • 3/4 cup (110 grams) white rice flour
  • 1/4 cup (27 grams) tapioca starch
  • 1 and 1/2 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt

Topping options

  • banana , sliced (mango, kiwi, and/or other fruits)
  • Maple syrup
  • Coconut whipped cream

Instructions

Waffle

  • Preheat waffle maker.
  • Prepare a measuring cup for 1 cup of coconut milk. Transfer the top layer of the coconut milk from the can into your measuring cup using a spoon. Once the cup is almost filled, you should start to see coconut water in the lower half of the can. Continue transferring coconut water into the measuring cup until it’s full.
  • Combine coconut milk and coconut oil in a bowl. Stir to mix well. If coconut oil is solid, heat in microwave for a few seconds to melt it before using.
  • Combine rice flour, tapioca flour, baking powder, brown sugar, and salt in a large bowl. Mix with a spatula. Add the coconut milk mixture. Stir until all the ingredients are fully combined and it forms a smooth batter. The batter should thick enough to coat a spoon and not too runny. You should get about 1 cup of batter.
  • Pour batter onto the center of the waffle grid until it fills up the grid (the amount will vary depending on your waffle maker). Cook until the surface turns slightly golden, 6 to 7 minutes in my case.
  • Serve warm with your preferred toppings.
  • Let waffles rest on a cooling rack if not serving immediately. The waffles will remain crispy even after cooling down, but you should serve them the same day.
  • Store leftover waffles in a ziplock bag in the fridge or in the freezer for up to a month. Reheat in oven or toaster oven for a crispy texture.

Notes

  1. I used Thai Kitchen brand full fat unsweetened coconut milk. It separates well at room temperature, into thick, white coconut cream on top and translucent coconut water on the bottom. Make sure you don’t shake the can before using it, and use a spoon to scoop out the cream first. The waffles won’t rise so well if you add too much coconut water into the batter.

Nutrition

Serving: 102g, Calories: 303kcal, Carbohydrates: 34.4g, Protein: 3g, Fat: 18.1g, Saturated Fat: 15.7g, Sodium: 85mg, Potassium: 372mg, Fiber: 2.1g, Sugar: 4.4g, Vitamin C: 2.5mg, Calcium: 100mg, Iron: 1.4mg
Did You Make This Recipe?Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

Receive our FREE 5-Day Chinese Cooking Crash Course & Recipe Updates!

Subscribe

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!




Reader Questions and Reviews

  1. Rebecca @ Strength and Sunshine says:

    Haha, sweet is the only way to do breakfast around here 😉
    Love seeing a gf/v recipe from you <3

  2. Marion Myers says:

    I love hearing about different cultures and their eating habits. Only knowing an American lifestyle, I found it super interesting that a sweet breakfast was so new to you. I’m glad you are warming up to it, because these waffles sound amazing. Thanks so much for sharing. Loved reading your post and drooling over your stunning photos!

  3. Chris Scheuer says:

    I love hearing about the differences in cuisines. It’s funny how you can feel like such a fish out of water in a new and different country. If these waffles are any indication, I think you’ve adapted quite well! And it’s a lovely mix of healthy and indulgent!

  4. Kristen Chidsey says:

    Thank you for sharing so much about how you grew up–so fascinating. And yes, us Americans do eat WAY TOO many sweets for breakfast 🙂

  5. Liz says:

    Your food styling is an inspiration! And I love your coconut waffles!

  6. laura Dembowski says:

    I love that these waffles aren’t too brown. I like both pancakes and waffles to be just a bit brown. I’m always for serving them with fresh fruit too. I suppose the reason I like sweets for breakfast is then I can eat them twice a day 😉

  7. Cindy Kerschner says:

    I love to hear about different meal choice across the globe. Thank you for sharing yours. These waffles sound delicious!

  8. The Ninja Baker says:

    As one who grew up in Tokyo, I understand your mystification of why a cream-filled donut would be served for breakfast and not dessert or afternoon snack…Anyway, your vegan coconut waffles are indeed inspired =) Thank you for the recipe!

  9. Marissa | Pinch and Swirl says:

    5 stars
    I was hoping you’d post a recipe for coconut waffles! I saw the photo of that lovely woman on your Instagram feed…

    The texture of these sounds perfect…

  10. Jennifer @ Seasons and Suppers says:

    Great post and such lovely waffles. Love the coconut flavours and the lovely fruit 🙂

  11. Robyn @ Simply Fresh Dinners says:

    5 stars
    Beautiful dish and fabulous read, Maggie. Love the photos from Cambodia and your new take on the recipe. Your pics of the dish are simply stunning. Very inspirational. One of my favorite posts of yours! Sharing 🙂

  12. Lauren @ Sew You Think You Can Cook says:

    I am a sweet breakfast kind of girl all the way and waffles are my favorite! I’m glad you’ve embraced at least the waffle. Really enjoyed reading your post.

  13. Christina says:

    5 stars
    These are GREAT waffles. My kids and husband loved them. They are nice and light and taste good. EASY to make.

  14. Michelle @ Vitamin Sunshine says:

    5 stars
    These look absolutely delicious! I love coconut anything.

    A lot of people think it’s weird that Americans eat so many sweet things for breakfast! My husband is English, and he just won’t even try to have my protein pancakes or muffins- he saves his for his afternoon tea 🙂 Moving to Asia, I thought it was weird that restaurants sold waffles as dessert!

  15. Anastasia says:

    5 stars
    Looks like it tastes great, can’t wait to try this! I love all these ingredients. ?

  16. Bia says:

    I loved it! This was actually the first time I made a vegan recipe, will try out more! Thanks for the recipe 😉

    • Maggie says:

      You’re the most welcome Bia! I’m glad to hear you like the recipe 🙂 Happy cooking and let me know how the dishes turn out when you try out other recipes!
      Have a great week ahead!

  17. Resepbunda says:

    great recipe, i would like to try it at home..

  18. issy says:

    Can I make this with a different oil like for example vegetable oil?

    • Maggie says:

      Hi Issy, yes you can make it with vegetable oil. Happy cooking!

  19. Eileen says:

    These were delicious, a little sweet, and crunchy, with a nice coconut taste. I will definitely make these again.

Omnivore's Cookbook: Make Chinese Cooking Easy
BuzzFeedGood HousekeepingHuffington PostLucky ChowMSNReader's DigestSaveurYahoo! News

FREE 5-Day Chinese Cooking Crash Course

Cooking delicous Chinese food is easier than you think!

Thank

You!

USE COUPON CODE 

WELCOME20

Follow us on Facebook