Triple Coconut Raspberry Waffles Take Breakfast to the Next Level
I tend to be a member of the if it’s not broken, don’t fix it camp. And when it comes to waffles, a simple buttermilk waffle with sliced strawberries is pretty tops. But when I ran across this recipe last week I decided I could be swayed. Fragrant coconut oil, coconut whipped cream and shredded coconut on top of a single waffle? Yes, please!
The blog Two Peas and Their Pod (see their kitchen tour right here at The Kitchn) is a great resource for finding inspiring recipes for the busy home cook. And while these waffles may initially look a bit more involved than a more standard waffle recipe, there are a few pieces that can be done in advance (might I suggest that the coconut milk whipped cream is wonderful atop seasonal fruit for dessert — and carries over to the morning after with these waffles). I’ll also often mix up a batch of the dry ingredients for waffles or pancakes the night before, so I’m simply adding the wet ingredients the next morning and breakfast is in the works.
If you are not familiar with coconut oil, it’s one of my favorite fats to bake with as it’s extremely fragrant and has a subtle sweetness that is perfect with baked goods like cakes, cookies … or these waffles. I’ve been using it in our pancakes lately, too, and put a small little dollop in morning oats for a more deluxe oatmeal.
While I love cooking off waffles to order, if you’re having friends over, you can bake off all of the waffles before they arrive and simply keep them warm in a 200°F oven.
→ Get the Recipe: Coconut Raspberry Waffles with Coconut Whipped Cream
(Image: Two Peas And Their Pod)