Triple Coconut Waffles
By: Julie - Peanut Butter Fingers
Posted on: August 11, 2016
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For as long as I can remember, I’ve been a huge sucker for anything coconut. I was the one weirdo kid who got way too excited for Almond Joy candy bars when I would go trick-or-treating while my friends scoffed at the coconut chocolate candy in favor of more traditional candy favorites.
Coconut often finds its way into my breakfast in the form of baked oatmeal, a topping for Greek yogurt or a sprinkle in a protein-packed smoothie but these triple coconut waffles are an extra special treat to kick the school year off, or worthy of a weekend morning breakfast.
The best part? This recipe is SO easy to make thanks to a tasty base of two lightly toasted Van’s 8 Whole Grains Lite Waffles.
Packed with 34 grams of nutrient-dense whole grains and no artificial colors, flavors or ingredients, Van’s waffles taste fantastic topped with a batch of homemade maple vanilla coconut cream and a sprinkle of crunchy coconut chips and chewy flaked coconut. If you are a coconut lover, please add this breakfast creation to your “must make” list!
If you haven’t made coconut cream before, it’s definitely worth a shot, especially if you adore coconut and whipped cream. It’s the best of both worlds! I made my batch with a drizzle of maple syrup for a punch of sweetness and a touch of vanilla extract for flavor. Adding a scoop or two of the homemade coconut cream on top of toasty frozen waffles causes the cream to melt down a bit, as it sinks into the waffles and makes them taste oh so indulgent and incredibly tasty.
This is a sponsored post written by me on behalf of Van’s Foods. All opinions are my own.
Ingredients2 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!