Thai Coconut Waffle Recipe
Delicious Thai coconut waffles filled with tender young coconut meat, lightly sweet with a soft, fluffy inside.
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.
Calories: 307kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 271mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Calcium: 71mg | Iron: 2mg
