Coconut Belgian Waffles with Coconut Syrup

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Coconut Belgian Waffles with Coconut Syrup

These coconut Belgian waffles are a bright and flavorful brunch recipe that feels perfect for spring or summer mornings. The waffles are filled with coconut, then topped with homemade coconut syrup, sweet strawberries, toasted coconut, and a dollop of Cool Whip for a fresh and delicious finish. It’s a fun tropical twist on waffles that feels special enough for brunch with family and friends.

Course Breakfast, brunch, Dessert

Cuisine American, Belgian, caribbean

Keyword coconut, fruit-topped, sweet, waffles

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1080kcal

Author Laura

Equipment

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

**Canola oil can be used as a substitute for butter

* any leftover syrup may be stored in the refrigerator for up to 1 week. It makes a great ice cream topping.

Nutrition