Growing up, I was always aware of how lucky I was to have 2 gourmet cooks for parents. Saturday mornings in the summertime meant one thing in our house: Belgian Waffles. Whenever I had friends sleep over, their eyes would light up the next morning when my Mom would whip up a batch of fluffy Belgian waffles like it was no big deal. I have to say, my parents kind of ruined me for going out to breakfast. When you have Papa’s crispy fried potatoes and eggs, Mom’s waffles (and her quiche, and her frittatas, and the list could keep going…) it’s a little hard to enjoy breakfast out at a restaurant because it rarely is able to compete with the stuff I grew up eating.
Because my parents taught me the basics on how to make so many different dishes, I now take joy in finding ways to reinvent them. That’s what cooking is all about– exploring new ingredients, new twists on classic recipes. I love chocolate and coconut, so why not put the two into waffle form? Honestly, can anything come in waffle form and it not be exciting?!
I’m a chocoholic, so I’m always looking for any excuse to incorporate chocolate into breakfast—enter coconut waffles with dark chocolate drizzle. I decided to take the basic waffle recipe my Mom has always used and I added in some sweetened coconut and made a quick dark chocolate coconut sauce to go over the top. The result is a sinfully sweet, fluffy, coconutty, chocolatey waffle. I stuck closely to the original waffle recipe and used regular milk, but I might try using coconut milk next time to ramp up the coconut flavor even more.
If you’re feeling a little naughty and you want dessert for breakfast, make these waffles—you won’t be sorry!
Coconut Waffles with Dark Chocolate Drizzle
Makes 6-8 waffles
1 ¼ cup milk
½ cup melted butter
1 Tablespoon vanilla
1 ¼ cups shredded, sweetened coconut flakes, divided
2 cups flour
½ teaspoon salt
1 Tablespoon baking powder
2 teaspoons sugar
4 oz dark chocolate, chopped
2 Tablespoons coconut oil
- Preheat the oven to 350 degrees.
- On a cookie sheet, toast ½ cup of the coconut flakes in the preheated oven until golden brown, about 7 minutes. Set aside.
- Beat whole eggs in a bowl until thick.
- Beat milk, melted butter, vanilla, and remaining ¾ cup of the coconut flakes into the eggs.
- In a separate bowl, combine the flour, baking powder, salt, and sugar. Sift into the wet ingredients and mix well.
- For the chocolate drizzle: Combine the chopped chocolate and coconut oil in a small bowl. Microwave the mixture in 10 second intervals, stirring in between, until chocolate is nicely melted and smooth. Set aside.
- Griddle the batter in a Belgian waffle iron until golden brown. Drizzle waffles with chocolate sauce and top with toasted coconut flakes.
*Recipe adapted from Vilantonio “Quick Waffles” (recipe booklet)