Thai Coconut Waffle
Delicious Thai coconut waffles filled with tender young coconut meat, lightly sweet with a soft, fluffy inside.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup all-purpose flour
- 2 tsp baking powder
- 2 eggs
- ½ cup sugar
- ½ tsp salt
- 1½ cup fresh whole milk
- ½ cup oil
- 1 tsp vanilla extract
- young coconut meat (shredded, add to taste)
- sesame seeds (optional, to taste)
Instructions
- 1
In a large bowl, mix the flour and baking powder until evenly combined.
- 2
In a separate large mixing bowl, whisk the eggs, sugar, salt, milk, vanilla extract, and oil until smooth.
- 3
Gradually whisk the wet ingredients into the dry ingredients just until smooth.
- 4
Let the batter rest for 5-10 minutes, allowing it to thicken slightly.
- 5
Preheat and lightly grease the waffle iron. Pour in enough batter to cover the base.
- 6
Scatter the young coconut meat and sesame seeds (if using) over the batter.
- 7
Spoon a little more batter on top, close the waffle iron, and cook until set and lightly golden.
- 8
Remove the waffles and let them rest on a wire rack for a few minutes before serving. Don’t stack. Enjoy!