coconut waffles
Coconut waffles taken to the next level with two delicious toppings

YES I said Waffles! But not like you’ve ever seen them before..

It’s been said that breakfast is the most important meal of the day, so why not make it the most delicious too. Opening our flagship Bondi Harvest café in the Santa Monica, USA, I’ve tried my fair share of American waffles… you could call me a waffle connoisseur.

Quick warning theses waffles and the toppings are AMAZING and could possible change your life. If you’re a coconut lover then your in for a real treat, and if you’re always on the look-out for dairy-free recipes, you can easily swap the flour for almond meal. I have a feeling you’ll be returning to this recipe time and time again!

Looking for some more delicious breakfast recipes ? Look no further –  HERE

Coconut Waffle Batter

Coconut Waffle Batter from the bondi harvest tv show summer cooking 

Servings: 4
  • 2 cups plain all-purpose flour
  • 4 teaspoons baking powder
  • 1 lemon rind
  • ½ cup coconut flakes
  • 3 tablespoons coconut sugar
  • ¼ teaspoon sea salt
  • 2 eggs separated
  • 500 ml 17 fl oz/2 cups coconut milk
  • Vanilla bean
  • 125 ml 4 fl oz/1/2 cup olive oil
  • finely grated zest of 1 lemon
  • 1 vanilla bean split, seeds scraped
  1. To make your dry mix in a bowl mix flour, baking powder, lemon rind, coconut flakes, coconut sugar and sea salt into a bowl.
  2. Mix the egg yolks with milk, oil and vanilla seeds. combine your yolk mixture with the dry ingredients and mix well.

  3. Beat the egg whites until firm peaks form, then fold gently through the flour mixture.
  4. Grease and preheat a waffle iron. Pour ½ cup of the batter into the waffle iron and cook for 4-5 minutes, until golden. Repeat with remaining batter. Serve with your favourite waffle topping.

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 Have any questions ? or Recipe you’d like to learn ?

 leave us a comment below !

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