Coconut is all the rage in healthy eating, and luckily it tastes good too. I make these waffles with coconut milk, coconut oil, and shredded coconut for a triple threat. They are yummy for breakfast, but save some so you have leftovers to serve later for dessert with vanilla ice cream and a little hot fudge.


2 large eggs, separated

½ cup (120 ml) coconut oil, melted and cooled

2 cups (480 ml) light coconut milk

1 ⅔ cup (200 g) white spelt or all-purpose flour

¼ cup (25 g) unsweetened shredded coconut

⅓ cup (45 g) cornstarch

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

Maple syrup

Preheat a waffle iron.

In a medium bowl, whisk the egg yolks with the oil to create an emulsion. Whisk in the coconut milk.

In another bowl, whisk together the flour, coconut, cornstarch, baking powder, and salt. Add to the egg mixture and stir until combined.

Using a handheld electric mixer, in a third bowl, whisk the egg whites with the sugar until firm soft peaks form.

Gently fold the egg whites into the batter until just combined; do not overmix.

Katie Lee's Easy-Breezy Eats: The Endless Summer Cookbook