Triple Coconut Waffles

Triple Coconut Waffles

By: Julie - Peanut Butter Fingers

Posted on: August 11, 2016

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2 8WG Multigrain Waffles, 1 can full-fat coconut milk (14 ounce), 1 teaspoon maple syrup (plus more if additional sweetness is desired), ¼ teaspoon vanilla extract, 1 tablespoon coconut chips, 1 tablespoon unsweetened coconut flakes,


1. Refrigerate can of full-fat coconut milk for 8 hours or overnight. (Do not substitute light coconut milk!) Place a mixing bowl into the freezer to chill for at least 30 minutes before you’re ready to make the coconut cream.

2. Open can of coconut milk (do not shake or turn upside down) and scoop the thick cream off the top and into a large mixing bowl. Using a mixer, beat the coconut cream until it becomes thick and fluffy. Add maple syrup and vanilla and beat until incorporated into cream. Place back into the refrigerator.

3. Toast two waffles. Immediately top with a couple of spoonfuls of coconut cream, coconut chips and coconut flakes. Enjoy!