Light and fluffy Coconut Cream Waffles with a homemade Pineapple Syrup take traditional waffles to a whole new level!

One Coconut Cream Waffle with Pineapple Syrup and whipped cream.

During a busy week I usually rely on eggs and toast for a quick and hearty breakfast. It’s what I make for my kids most often. But come Saturday mornings I am ALL about the waffles, pancakes, and french toast! Anything dripping in syrup, with lots of fruit loaded on top, has my vote.

These German Pancakes are amazing, and I could eat these 5-minute Whole Wheat Pancakes every single day.

An overhead shot of a Coconut Cream Waffles with Pineapple Syrup

With Mother’s Day coming up I decided to transform my favorite waffle recipe into these delicious Coconut Cream Waffles with Pineapple Coconut Syrup. It’s fun to create my dream Mother’s Day breakfast….even if I may end up making it for myself next week 😉  .

Four quarters of a Coconut Cream Waffles on a white plate and topped with Pineapple Syrup.

WOWZA are these waffles good. Don’t worry about them being thick and dense because they’re definitely NOT! The key is to beat the egg whites separately and then fold them into the batter. It makes them extra light and fluffy.

A fork taking a bite out of a Coconut Cream Waffles.

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Recipe

Coconut Cream Waffles with Pineapple Syrup | Tastes Better From Scratch
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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Ingredients
  

For the Waffles:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs , yolks and whites separated
  • 2 cups canned unsweetened coconut milk (*see note below)
  • 2 teaspoons lemon juice
  • 1/2 cup oil (vegetable or canola oil)

For the Pineapple Coconut Syrup:

Instructions
 

For the Waffles:

  • In a large mixing bowl sift together the flour, baking powder, baking soda and salt. 
  • In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients. 
  • Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs. 
  • Pour abut ⅓ cup of batter into greased waffle iron and cook until golden. 
  • Serve with pineapple coconut syrup.

For the Pineapple Coconut Syrup:

  • Add all ingredients to a medium saucepan. 
  • Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. 
  • Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. 
  • Syrup will continue to thicken as it cools. Set aside. 

Notes

*You'll need about 2 (15oz) cans of quality coconut milk for this recipe. (Not LITE).
The nutrition facts do not include the syrup!

Nutrition

Calories: 690kcalCarbohydrates: 46gProtein: 10gFat: 53gSaturated Fat: 44gCholesterol: 81mgSodium: 476mgPotassium: 539mgFiber: 1gVitamin A: 120IUVitamin C: 2.1mgCalcium: 128mgIron: 6.8mg

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Coconut Cream Waffles with Pineapple Syrup | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. My husband made these for me on Mother’s Day and they were out of this world amazing! This is our new Mother’s Day tradition!