Coconut raspberry waffles served with creamy coconut whipped cream-our family’s favorite waffle recipe!
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 3/4 cup Gold Medal White Whole Wheat Flour
1 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cup milk
1 teaspoon vanilla extract
2 large eggs
1/4 cup coconut oil, melted and cooled
1/2 cup shredded coconut
1 cup raspberries, fresh or frozen
For the Coconut Whipped Cream:
1 can full fat coconut milk, refrigerated overnight (we use Thai brand)
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
2. In a medium bowl, whisk together milk, vanilla, eggs, and coconut oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Gently stir in the coconut and raspberries.
3. Pour the waffle batter into a hot waffle iron and cook according to manufacturer’s instructions. Make all of the waffles and keep warm in a 200 degree F oven.
4. To make the coconut whipped cream, scoop the top thick layer of white coconut milk into the bowl of stand mixer. Discard the coconut water. With the whisk attachment, beat the coconut milk on high speed for until the mixture turns to liquid, about 20 seconds. Add in the powdered sugar and vanilla and mix on high speed for 1-2 minutes, until creamy.
5. Serve the waffles with coconut whipped cream.
Note: You can serve the waffles with syrup, but the coconut whipped cream was enough for us! These waffles freeze well. Let waffles cool completely and place in a freezer bag or container. To reheat, place in the toaster. The coconut whipped cream is best served immideately, but can be stored in in the fridge. It will harden when chilled, so just blend it until creamy again.