Coconut Milk Waffles Recipe
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Soft, tender, and lightly fluffy coconut milk waffles made with simple pantry ingredients. Dairy-free and perfect for breakfast or a snack!
About this recipe
These are Thai-style coconut milk waffles made with coconut milk and oil instead of butter, so they cook up soft, moist, and gently fluffy.
The higher moisture in the batter keeps the outside pale and tender rather than crisp, unlike some Western-style waffles.
They’re meant for snacking or breakfast, or for eating straight off the waffle iron while they’re still hot.
Because they don’t rely on a crisp exterior, these waffles store incredibly well and are easy to take along for eating on the go.
If you like soft waffles, you’ll also enjoy my Thai coconut waffles, made with fresh milk and young coconut meat for extra texture.
Praew ♡
Using coconut milk in waffles
Using coconut milk instead of fresh milk changes a few things:
- Texture: Coconut milk makes the waffles softer and more moist, not crisp on the outside.
- Flavor: You get a light coconut aroma instead of a neutral dairy taste.
- Color: They stay paler and don’t brown as much as waffles made with fresh milk.
- Richness: Coconut milk adds body from its natural fats, even without butter.
- Diet: The waffles become dairy-free.
Ingredient notes & substitutes
✱ Here you’ll find ingredient tips and possible substitutions. See the recipe card for the exact measurements
- Full-fat coconut milk – Gives the waffles a rich coconut aroma and moist, tender texture. I always use Aroy-D.
- Water – Thins the batter slightly so the waffles cook through without becoming dense.
- Oil (coconut oil or rice bran oil) – Keeps the waffles tender and prevents sticking; both work well at waffle-iron heat.
- All-purpose flour – Provides structure while keeping the waffles soft inside.
- Baking powder – Helps the waffles rise and stay light.
- Sugar – Adds sweetness and helps the waffles brown evenly.
- Salt – Balances the sweetness and brings out the coconut flavor.
- Young coconut meat (optional) – Adds small, chewy coconut bites throughout the waffles for extra texture.
- Sesame seeds (optional) – Adds a slightly nutty flavor.
How to make waffles with coconut milk
Make the batter
Step 1: Mix the dry ingredients. In a bowl, whisk together the all-purpose flour and baking powder until evenly combined.
Step 2: Mix the wet ingredients. In a separate bowl, whisk the coconut milk, water, sugar, salt, and oil until smooth.
Step 3: Combine wet and dry.
Gradually whisk the wet mixture into the dry ingredients just until smooth. Don’t overmix.
Step 4: Rest the batter. Let the batter rest for 5–10 minutes so it thickens slightly and cooks more evenly.
Cook the waffles
Step 5: Pour batter. Preheat the waffle iron and lightly grease it if needed. Pour enough batter into the waffle iron to cover the base.
Step 6: Add optional fillings. Scatter young coconut meat and sesame seeds on top of the batter if using.
Step 7: Add more batter. Spoon a little more batter on top, close the waffle iron, and cook until set and lightly golden.
Step 8: Finish. Remove carefully and let them rest on a wire rack for a few minutes before serving. Don’t stack. Enjoy!
Recommended tool for this recipe
Best toppings for waffles
- Fresh fruit like mango, banana, or berries
- Maple syrup or honey for light sweetness
- Coconut cream drizzled on top
- Young coconut meat for extra chew and coconut flavor
- Nut butter like peanut or almond butter
- Jam like strawberry or mixed berry
- Powdered sugar
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Coconut Milk Waffles Recipe
Equipment
- Measuring cups and spoons
- 2 Mixing bowls
- Whisk
- waffle iron
- ladle (for pouring batter)
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 cup coconut milk
- ½ cup oil
- ¼ cup water
- ½ cup sugar
- ½ tsp salt
- 2 eggs
- young coconut meat, optional, add to taste
- sesame seeds, optional, add to taste
Instructions
Make the Batter
- In a bowl, whisk the flour and baking powder until well mixed.
- In another bowl, whisk together the coconut milk, water, sugar, salt, and oil until smooth.
- Pour the wet mixture into the dry ingredients and whisk just until combined. Stop as soon as the batter is smooth.
- Let the batter rest for 5–10 minutes to thicken slightly and cook more evenly.
Cook the Waffles
- Preheat the waffle iron and lightly grease if needed. Spoon in enough batter to cover the surface.
- Add young coconut meat and sesame seeds on top, if using.
- Spoon a small amount of batter over the fillings, close the iron, and cook until the waffles are set and lightly golden.
- Remove the waffles carefully and let them cool on a wire rack for a few minutes. Avoid stacking before serving.
Notes
- Use the nutrition card in this recipe as a guideline.