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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.
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Course: Breakfast
Cuisine: Chinese
Servings: 4 waffle wedges
Author: Maggie Zhu



  • 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



  • 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.


  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.


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