Coconut Cream Pie Waffles Recipe, Its Ingredients, Instructions

Waffles with coconut cream pie

Ever felt like having dessert for breakfast? Welcome to my world, then. It seems like I have a “thing” where I turn sweets into breakfast.

Coconut flakes and whipped cream are sprinkled on top of the crispy Coconut Cream Pie Waffles (or chips). Welcome, spring!

My Instagram account has been overrun with photos of coconut cream pies. similar to “driving me nuts” seizing control. And as I was about to enter the kitchen to begin creating one, I caught sight of my brand-new waffle machine and skidded to a halt mid-walk, something I don’t advise doing. Ever.

My mind naturally went into major overdrive and I started to crave both waffles and coconut cream pie. Why can’t I just have the body type where you can eat everything you want and never get fat damn? WHY?

To cut a long tale short, I had to come up with a substitute because it was only 8:34 am (exactly) and because of the awful physical trait, I’ve been “gifted” with.

The issue with me and new appliances is that I have to test everything out beforehand and attempt a gazillion different approaches to doing the same task. Thanks to this waffle machine, I have overindulged my family in waffles for the past week.

And evidently, my new obsession is coconut whipped cream. I’ve been putting the three-ingredient double chocolate mousse on everything since I first tried it.

You should be aware that as these were being captured, Melbourne decided to erupt with “tornados,” pouring rain, flash flooding, hail, lightning bolts, and thunder that was so loud it was worse than shouting at the top of your lungs amid a nightclub.

Everyone was naturally in a panic for five minutes as a result of the severe weather warnings. Because the moment we began to panic, it was done. clear skies Sunshine. back to spring.

The bipolar state of Australia is Melbourne.

There are benefits to both blogging about food and raising children. After arguing about who gets the best dish, they all eat it. The disadvantage is having them creep up on my ankles or stand next to me breathing heavily while they wait impatiently for me to complete snapping pictures and start to worry that we’re all going to perish because, well, hello! Tornados! ’

I need my room. So we ate waffles while we were terrified and worried about staying alive.

I never make rash decisions.

Then, for the sake of our collective sanity and photos like this, I decided to drizzle them with maple syrup.

INGREDIENTS

• 1 cup flour (plain or all-purpose)
• 1/4 cup cornflour (or cornstarch)
• 1/4 cup natural sweetener (or coconut sugar)
• pinch of salt
• 1 large egg, lightly whisked
• 1 teaspoon pure vanilla extract
• 1/3 cup melted coconut oil
• 1 cup reduced-fat coconut milk
• 1/4 – 1/3 cup of low-fat milk
• Coconut flakes
• Coconut Whipped Cream

INSTRUCTIONS

1. Mix the flour, cornflour, sweetener (or sugar), and salt in a large bowl. To the center of the dry ingredients, make a well, then add the wet ingredients. Just combine, and then whisk until smooth.
2. While the waffle iron is heated, let the batter rest (I use this one)
3. According to the manufacturer’s instructions, bake in a preheated waffle iron using 1/2 cup to 3/4 cup of batter, depending on the size of your waffle maker.
4. Use this recipe to make coconut cream while the waffles are cooking. Serve after adding the toasted coconut flakes (or chips) on top!