Thai Coconut Waffle Recipe
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These Thai coconut waffles are soft and airy, with little bites of young coconut meat throughout. They’re quick and easy to make and work great for breakfast, snack time, or dessert.
About these Thai coconut waffles
What are they made of?
They’re made with all-purpose flour, baking powder, fresh milk, oil, eggs, and sugar for a light, fluffy texture. Fresh young coconut meat is added between layers of batter in the waffle iron, creating soft, sweet coconut bites throughout the waffle.
What do they taste like?
Lightly sweet and fragrant, with a soft, fluffy inside. The young coconut meat adds gentle sweetness and a tender bite, giving the waffles a fresh coconut flavor without being heavy or overly sweet.
How are Thai waffles different from Belgian waffles?
Thai waffles are softer and more snack-like than Belgian waffles. They’re made with oil instead of butter, which gives them a moist, tender texture. Western-style waffles have a crisp exterior and airy crumb, while Thai-style waffles focus more on aroma and softness.
About this recipe
If you’ve ever traveled to Thailand, you’ve probably spotted a small waffle stall near the entrance of a shopping mall or at a local market.
Thai-style waffles come with all kinds of fillings:
- Chocolate chips
- Red bean paste
- Coconut meat
- Strawberry
- Sweet corn
- Pandan
- Taro
- …
This easy recipe shows you how to make deliciously soft waffles filled with young coconut meat. I’ve made a bunch at once and shared them with my neighbors (they loved them). Enjoy!
For a dairy-free version, try my coconut milk waffles.
Praew ♡
Ingredient notes & substitutes
✱ Here you’ll find ingredient tips and possible substitutions. See the recipe card for the exact measurements
- All purpose flour – Keeps the waffles soft and light.
- Baking powder – Helps the waffles rise and stay fluffy inside.
- Sugar – Regular white sugar keeps the waffles lightly sweet without overpowering the coconut.
- Salt – Just enough to balance the sweetness and bring out the coconut flavor.
- Eggs – Use room-temperature eggs so they mix smoothly into the batter.
- Fresh whole milk – Adds moisture and tenderness; lower-fat milk works but gives a lighter body.
- Vanilla extract – Adds a soft, warm aroma that pairs nicely with coconut.
- Oil – I used rice bran oil, but coconut oil, canola, or vegetable oil all work.
- Young coconut meat – Use soft, fresh or packaged young coconut. Avoid dried coconut.
- Sesame seeds (optional) – Adds a light nutty crunch.
How to make Thai waffles with coconut meat
Make the batter
Step 1: Mix the dry ingredients. In a bowl, mix the all-purpose flour and baking powder until evenly combined.
Step 2: Mix the wet ingredients. Whisk the eggs, sugar, salt, milk, vanilla extract, and oil in a separate large mixing bowl until smooth and well combined.
Step 3: Combine wet and dry. Gradually whisk the wet ingredients into the dry just until smooth.
Step 4: Rest the batter. Let the batter sit for 5-10 minutes so it thickens slightly and cooks more evenly.
Cook the waffles
Step 5: Pour batter. Preheat and lightly grease the waffle iron, then pour in a little batter to cover the base.
Step 6: Add coconut. Scatter some of the young coconut meat and sesame seeds (if using) over the batter.
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. Lift the waffles out carefully and let them sit on a wire rack for a few minutes before serving. Don’t stack them. Enjoy!
Special tool for this recipe
Tips for making this recipe
❥ Use young coconut meat, not mature coconut. You want soft, jelly-like pieces. Older coconut turns chewy once cooked and throws off the texture.
❥ Don’t mix the coconut into the batter. Pour batter into the waffle iron first, then scatter coconut on top, then a bit more batter. This keeps the inside fluffy
❥ Don’t chase Western waffles crispiness. These are meant to be soft, fragrant, and snacky. If they bend slightly when warm, you’re doing it right.
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.
Thai Coconut Waffle Recipe
Equipment
- waffle iron
- 2 Mixing bowls
- Whisk
- Measuring cups & spoons
- Wire rack (Helps the waffles rest without going soggy.)
Ingredients
- 2 cup all-purpose flour
- 2 tsp baking powder
- 2 eggs
- ½ cup sugar
- ½ tsp salt
- 1½ cup fresh whole milk
- ½ cup oil
- 1 tsp vanilla extract
- young coconut meat, shredded, add to taste
- sesame seeds, optional, to taste
Instructions
Make the batter
- In a large bowl, mix the flour and baking powder until evenly combined.
- In a separate large mixing bowl, whisk the eggs, sugar, salt, milk, vanilla extract, and oil until smooth.
- Gradually whisk the wet ingredients into the dry ingredients just until smooth.
- Let the batter rest for 5-10 minutes, allowing it to thicken slightly.
Cook the waffles
- Preheat and lightly grease the waffle iron. Pour in enough batter to cover the base.
- Scatter the young coconut meat and sesame seeds (if using) over the batter.
- Spoon a little more batter on top, close the waffle iron, and cook until set and lightly golden.
- Remove the waffles and let them rest on a wire rack for a few minutes before serving. Don’t stack. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
