Coconut raspberry waffles served with creamy coconut whipped cream-our family’s favorite waffle recipe!
Caleb is a good little eater, when he will sit down to eat. Lately, he is too interested in playing outside and shooting hoops to take a timeout to eat. We have to feed him in between dunks and running around in circles. He will give his full attention to Coconut Raspberry Waffles with Coconut Whipped Cream. Caleb loves these waffles and so do we! Coconut Raspberry Waffles are a hit with the entire pea family!
Waffles usually aren’t my first choice for a breakfast treat. I am a pancake and French toast gal…until we made Coconut Raspberry Waffles with Coconut Whipped Cream. These waffles pleasantly surprised me and turned me into a waffle lover!
The raspberry and coconut combo is heavenly! We used coconut oil and shredded coconut in the whole wheat waffle batter. We stirred in fresh summer raspberries to add a pop of color and berry goodness.
To keep the coconut theme going, we topped the waffles with coconut whipped cream. The coconut whipped cream was the “icing on the waffles.” A dollop of coconut whipped cream makes these waffles extra special. We didn’t even need to use butter or syrup.
Caleb will sit still and devour a Coconut Raspberry Waffle with Coconut Whipped Cream. He is mesmerized by these waffles:)
We love making these waffles for a special weekend breakfast. They are also good for a quick weeknight dinner. I am also thinking about serving them for dessert with a scoop of Vegan Coconut Raspberry Ice Cream. And the waffles freeze well, so sometimes we pull them out of the freezer for Caleb to eat for lunch or a snack. He is always asking for these waffles!
Coconut Raspberry Waffles with Coconut Whipped Cream are our favorite waffles and we think you will love them too! Enjoy!
Coconut Raspberry Waffles with Coconut Whipped Cream
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
For the Waffles:
- 1 3/4 cup White Whole Wheat Flour
- 1 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup coconut oil melted and cooled
- 1/2 cup shredded coconut
- 1 cup raspberries fresh or frozen
For the Coconut Whipped Cream:
- 1 can full fat coconut milk refrigerated overnight (we use Thai brand)
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- 2. In a medium bowl, whisk together milk, vanilla, eggs, and coconut oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Gently stir in the coconut and raspberries.
- 3. Pour the waffle batter into a hot waffle iron and cook according to manufacturer's instructions. Make all of the waffles and keep warm in a 200 degree F oven.
- 4. To make the coconut whipped cream, scoop the top thick layer of white coconut milk into the bowl of stand mixer. Discard the coconut water. With the whisk attachment, beat the coconut milk on high speed until the mixture turns to liquid, about 20 seconds. Add in the powdered sugar and vanilla and mix on high speed for 1-2 minutes, until creamy. It will whip up just like whipped cream.
- 5. Serve the waffles with coconut whipped cream.
- Note: You can serve the waffles with syrup, but the coconut whipped cream was enough for us! These waffles freeze well. Let waffles cool completely and place in a freezer bag or container. To reheat, place in the toaster. The coconut whipped cream is best served immideately, but can be stored in in the fridge. It will harden when chilled, so just blend it until creamy again.