Coconut Belgian Waffles perfect for Spring Brunch
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When spring finally starts to show up, one of my favorite ways to celebrate is with a cozy breakfast or brunch shared with family and friends. These coconut Belgian waffles are exactly the kind of dish I love serving this time of year.
There is something so special about gathering around the table as the world begins to wake up from winter. The days feel a little brighter, everything starts to bloom, and a delicious brunch just seems like the perfect way to welcome the season.
And for me, spring brunch always needs berries. They instantly add fresh color and flavor and just feel like spring on a plate. For these waffles, I topped them with sliced strawberries that are lightly sweetened with a little sugar. A touch of lime zest mixed in with the berries gives them an extra burst of freshness that pairs so well with the coconut.
Waffles are always a breakfast favorite, but adding coconut gives them a fun tropical twist. Coconut has that warm-weather flavor that makes any meal feel a little more special, which is why it works so well for a spring brunch menu.
These waffles don’t just have coconut baked right into the batter. They are also finished with a drizzle of coconut syrup and a sprinkle of toasted coconut on top. Toasting the coconut brings out even more flavor and adds a little crunch that makes each bite even better.
To finish them off, don’t skip something creamy on top. A dollop of Extra Creamy Cool Whip is the perfect final touch. It adds just the right amount of sweetness and makes these waffles feel like a bright, fresh, and extra delicious brunch treat.
Instructions for Coconut Waffles
Start by making the toasted coconut. Preheat the oven to 350 degrees and spread the coconut out in an even layer on a baking sheet. Bake for 5 to 7 minutes, stirring if needed, until the coconut is lightly golden and fragrant. Set it aside to cool.
Next, prepare the strawberry topping. Add the sliced strawberries and the remaining topping ingredients to a bowl and stir everything together until well combined. Let the mixture sit for about 20 minutes so the berries can soften slightly and create a sweet, juicy topping for the waffles.
For the coconut syrup, add the coconut milk and cornstarch to a saucepan and whisk until the cornstarch is completely dissolved. Whisk in the remaining syrup ingredients and place the pan over medium heat. Bring the mixture to a boil, whisking often, then remove it from the heat and let it cool slightly while you make the waffles.
To make the waffle batter, whisk together the flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the dry ingredients into the wet ingredients and whisk just until combined. Stir in the melted butter, then gently fold in the coconut.
Cook the batter according to your waffle maker’s directions. For a Belgian waffle maker, just under 1 cup of batter works well for each waffle. Continue until all of the batter is used. This recipe makes about 6 to 7 Belgian waffles.
To serve, place the waffles on plates and spoon the coconut syrup over the top. Add some of the strawberry topping, a dollop of Cool Whip, and finish with a sprinkle of toasted coconut.
Frequently Asked Questions
Can I make the waffle batter ahead of time?
It’s best to make the batter right before cooking the waffles for the best texture. However, you can mix the dry ingredients ahead of time and combine the wet ingredients separately, then mix them together when you’re ready to cook.
Can I use sweetened or unsweetened coconut?
Either one will work, but sweetened shredded coconut will give the waffles a sweeter flavor and softer texture. Unsweetened coconut is a good option if you want the coconut flavor without quite as much sweetness.
Can I use frozen strawberries for the topping?
Fresh strawberries work best for this recipe because they give the topping the best texture and freshness. If you use frozen strawberries, thaw them first and know the topping will be softer and more syrupy.
Can I make the coconut syrup ahead of time?
Yes. The coconut syrup can be made in advance and stored in the refrigerator. Just warm it gently before serving so it is smooth and easy to pour.
How do I store leftover waffles?
Let the waffles cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
What is the best way to reheat leftover waffles?
The waffle maker you use is the best way to reheat waffles because it helps bring back some of the crisp texture. Just use a lower heat setting to warm them up without over-crisping them.
Can I make these waffles without a Belgian waffle maker?
Yes. You can use a regular waffle maker if that’s what you have. The waffles may be thinner and the total number made may vary a little.
Can I skip the toasted coconut?
Yes, but it does add extra flavor and a nice little crunch. If you already have coconut in the waffles and syrup, the recipe will still be delicious without it.
What can I use instead of Cool Whip?
Fresh whipped cream is a great substitute. Vanilla yogurt or coconut whipped topping would also work well if you want a different option.
Tips and Tricks
- Use canned coconut milk for the best coconut flavor in the syrup. It gives the syrup a richer, more tropical taste than regular milk.
- Whisk the cornstarch into the coconut milk before adding the other syrup ingredients. This helps it dissolve smoothly and keeps the syrup from getting lumpy.
- Watch the coconut closely while it toasts. It can go from lightly golden to too dark pretty quickly, so check it often during the last few minutes.
- Let the strawberry topping sit for the full 20 minutes if you can. This gives the berries time to soften and create a light syrup of their own.
- Do not overmix the waffle batter. Stir just until everything comes together so the waffles stay tender.
- Fold the coconut in at the end. This keeps it evenly distributed in the batter without overworking the mixture.
- Preheat your waffle maker well before adding the batter. A hot waffle iron helps create waffles that are golden on the outside and cooked through on the inside.
- If you are serving these for brunch, make the toasted coconut, syrup, and strawberry topping ahead of time. Then all you need to do is cook the waffles when you are ready to eat.
- Keep finished waffles warm in a 200 degree oven if you need to cook them in batches. Place them in a single layer on a baking sheet so they stay warm without getting soggy.
For more recipes like this, try:
- Coconut Syrup
- Banana Caramel Coconut Crepes
- Strawberry Pancakes with Coconut Syrup
- Blender French Toast with Coconut Syrup
Coconut Belgian Waffles with Coconut Syrup
Real Mom Kitchen
Ingredients
- 3 cups all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- 2 Tbsp sugar
- 3 cups milk
- 4 large eggs
- 1 tsp coconut extract
- ½ tsp vanilla extract
- 6 Tbsp butter melted **
- 1 cup sweetened shredded coconut
Coconut Syrup
- 13.5 oz can coconut milk
- 2 Tbsp cornstarch
- 2 cups light corn syrup
- ½ cup sugar
- ½ tsp coconut extract
Topping
- 1 cup sweetened shredded coconut toasted
- 8 oz Extra Creamy Cool Whip
- 4 cups strawberries sliced
- 2 Tbsp sugar
- 1 tsp lime zested
Instructions
- To make the toasted coconut, preheat oven to 350 degrees. Spread the coconut on a baking sheet and baking for 5-7 minutes or until lightly toasted.
- For the strawberry topping, combine the ingredients together in a bowl. Allow to sit for 20 minutes before serving on the waffles.
- For the coconut syrup, add the coconut milk to a sauce pan along with the cornstarch. Whisk together until cornstarch is dissolved. Whisk in the remaining ingredients and bring to a boil over medium heat. Remove from the heat and allow to cool.
- For the waffles, whisk together the flour baking powder, salt and sugar in a bowl.
- In another bowl, whisk together the milk eggs and vanilla.
- Add the flour mixture to the egg mixture and whisk together just until combined. Stir in the melted butter. Then fold in the coconut.
- Cook batter according to your waffle maker instructions. I use just under 1 cup for my Belgian waffle maker. Makes 6-7 Belgian waffles.
- To serve, top each waffle with coconut syrup, strawberry topping, a spoonful of Cool Whip, and a sprinkling of toasted coconut.
Notes
Nutrition
I developed this recipe for Kraft Heinz.
