Coconut Milk Honeycomb Waffles, Made with Monk Fruit Sweetener
International dishesSavory CakesEurope and North Americaabout 40 minutes
These coconut milk honeycomb waffles come out crisp on the surface with an open, honeycombed crumb. The tricky part is the mixing, since a heavy hand makes them chewy rather than light. Coconut milk carries most of the aroma.
The batter is strained once mixed and rested for 15 to 20 minutes. The iron needs 2 to 3 minutes of heating, as a cold iron gives pale waffles that stick. Each waffle takes 3 to 5 minutes.
This batch weighs about 686g, at roughly 235 calories per 100g.
Method
Sift 150g of all purpose flour, 50g of tapioca starch, 1 teaspoon of baking powder and 1 pinch of salt into a large bowl, then whisk to combine.
In a second bowl, crack in 2 chicken eggs, add 90g of kOBE Monk Fruit Blend and beat until the eggs turn pale yellow.
Pour 200ml of coconut milk, 50ml of unsweetened oat milk, 30g of melted unsalted butter and 1 vial of vanilla into the egg bowl and whisk until even.
Make a well in the dry ingredients, pour the liquid in slowly and stir gently from the center outwards in one direction until no dry flour remains. Stirring too long or too hard makes the waffles chewy.
Strain the batter to remove any lumps, cover the bowl and rest it for 15 to 20 minutes.
Plug in the waffle iron or set a cast iron mold on the stove and heat it for 2 to 3 minutes until the ready light comes on.
Brush a thin layer of cooking oil over both faces of the iron with a silicone brush.
Ladle batter into the middle of the iron and spread it gently outwards, stopping short of the edge because the batter will rise.
Close the lid and cook for 3 to 5 minutes. When the steam thins out and the batter smells fragrant, the waffle is done. It should be evenly golden and release cleanly. If it still looks pale, close the lid for another 1 to 2 minutes.
Tips
For a green pandan scented waffle, blend pandan leaves with coconut milk and strain the green liquid to use in its place.
The mold must be properly hot before the batter goes in, since a cool mold makes the waffle tough and sticky.
The waffle is done when the mold stops giving off strong steam, and opening it early splits the waffle in half.
Canned coconut milk is on every supermarket shelf, and the thick kind gives a richer waffle.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.