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Coconut Cream Waffles with Pineapple Coconut Syrup

Coconut Cream Waffles with Pineapple Coconut Syrup

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free (if gluten-free flour used)

Description

Coconut Cream Waffles with Pineapple Coconut Syrup combine fluffy, tender waffles infused with rich coconut cream and a vibrant, sweet-tangy pineapple coconut syrup. This tropical-inspired breakfast brings island flavors and a delightful texture, perfect for a special morning treat that is easy to make and customizable for various dietary preferences.

Ingredients

Scale

For the Waffles

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup coconut cream
  • 1 teaspoon vanilla extract

For the Pineapple Coconut Syrup

  • 1 cup chopped fresh or canned pineapple (drained if canned)
  • 1/2 cup coconut milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon or lime juice

Instructions

  1. Prepare the Waffle Batter: Start by mixing the dry ingredients — all-purpose flour, baking powder, and sugar — together in one bowl. In a separate bowl, whisk the eggs, coconut cream, and vanilla extract until smooth. Gradually combine the wet ingredients into the dry mixture, stirring just until combined to ensure the waffles remain fluffy.
  2. Cook the Waffles: Preheat your waffle iron and lightly grease it to prevent sticking. Pour an appropriate amount of batter onto the iron, spreading gently if needed. Cook according to the manufacturer’s instructions until the waffles are golden brown and crisp on the outside.
  3. Make the Pineapple Coconut Syrup: In a small saucepan over low heat, combine the chopped pineapple, coconut milk, and sugar. Simmer gently, stirring occasionally, until the pineapple softens and the mixture thickens to a syrupy consistency. Finish by adding lemon or lime juice to brighten the flavors.
  4. Serve Warm: Stack the cooked waffles on a plate and generously drizzle the warm pineapple coconut syrup over the top. Serve immediately for the best taste and texture.

Notes

  • Use room temperature eggs for a smoother batter and fluffier waffles.
  • Do not overmix the batter to keep waffles light and airy.
  • Preheat the waffle iron thoroughly to achieve crispy edges and even cooking.
  • Simmer the syrup gently to avoid scorching and develop deep flavors.
  • The pineapple coconut syrup can be made ahead and refrigerated for convenience.
  • For vegan adaptation, substitute eggs with flax eggs and coconut cream with non-dairy milk.
  • Store leftover waffles in an airtight container in the refrigerator up to 3 days, or freeze for up to 2 months.
  • Reheat waffles in a toaster or oven to maintain crispness; warm syrup before serving.
  • Try adding toasted shredded coconut or nuts for extra crunch.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: Tropical / Island-inspired

Nutrition

  • Serving Size: 1 waffle with syrup
  • Calories: 300
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 12g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Keywords: Coconut cream waffles, pineapple syrup, tropical breakfast, gluten-free waffles, coconut dessert, easy waffle recipe

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Find it online: https://dishesbyme.com/coconut-cream-waffles-with-pineapple-coconut-syrup/