Belgian Waffles with Coconut Whipped Cream and Strawberries
Prep time
Cook time
Total time
Author: Big Sky, Little Kitchen
Barely adapted from Something Swanky and Oh She Glows
Barely adapted from Something Swanky and Oh She Glows
Recipe type: Breakfast
Makes: Approximately 6 belgian-style waffles
Ingredients
For the Waffles:
- 1¾ cup all-purpose flour
- ¼ cup corn starch
- 2 tbsp. sugar
- 1 tbsp. baking powder
- ¼ tsp. salt
- 2 eggs
- ½ cup almond milk
- ½ cup heavy cream
- ¾ cup buttermilk
- ½ cup cooking oil
- 1½ tsp. vanilla
- ⅛ tsp. nutmeg
- ½ tsp cinnamon
For the Coconut Whipped Cream
- 1 can full-fat coconut milk without guar gum as an ingredient, chilled overnight
- 2 tsp. sugar or maple syrup
- ½ tsp. vanilla
Instructions
For the Waffles:
- Get your waffle iron nice and hot and ready to go.
- Whisk all of the ingredients together in a large bowl until smooth.
- Pour approximately ½ cup batter onto the hot waffle iron, and cook to your preferred darkness, or follow your waffle-maker's instructions.
- Serve hot with a dollop of coconut whipped cream, diced fresh strawberries and a splash of real maple syrup.
For the Coconut Whipped Cream:
- Ensure your can of full-fat coconut milk has been chilled overnight to make the coconut solids nice and firm.
- Remove the can from your fridge and flip it upside down to bring the liquid to the top. Open the can and pour the liquid into a bowl or plastic container for storage. (You can use this later in yummy smoothies!)
- Scoop out the firm coconut cream from the can and place it into a medium to large bowl or the bowl of a stand mixer.
- Whip the cream until light and fluffy.
- Add in your preferred sweetener and vanilla and whip again. Serve with your waffles.
Notes
If you'd rather not use the almond milk, cream and buttermilk in the waffles, you can just use regular milk. But I liked how decadent the cream made this and how the buttermilk added just a bit of tang.
If you don't eat all of these in one sitting, you can reheat your waffles in a 325 degree oven for 5 minutes. Leftover coconut cream stores well in the fridge - just scoop into a bowl and stir or re-whip when ready to use again.
If you don't eat all of these in one sitting, you can reheat your waffles in a 325 degree oven for 5 minutes. Leftover coconut cream stores well in the fridge - just scoop into a bowl and stir or re-whip when ready to use again.
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/belgian-waffles-with-coconut-whipped-cream-and-strawberries/