There’s something magical about the scent of pandan—it’s like vanilla’s exotic cousin, whispering sweet nothings to your senses. Paired with the rich, creamy embrace of coconut, it transforms humble waffles into a fragrant, golden masterpiece. Trust me, once you try these, plain old buttermilk waffles will feel like a distant memory.

Essential Ingredients & Tools

Ingredients:

• 1 ½ cups all-purpose flour (or 1 ¼ cups rice flour for gluten-free)
• 2 tbsp granulated sugar (or 1 tbsp grated palm sugar for depth)
• 2 tsp baking powder
• ½ tsp salt
• 1 ¼ cups coconut milk (canned, full-fat for richness)
• 1 large egg, room temperature (or 2 tbsp flaxseed meal + 3 tbsp water for vegan)
• 3 tbsp melted coconut oil (plus extra for greasing)
• ½–1 tsp pandan extract (adjust to taste)
• Optional: 1 tbsp cornstarch (for extra crispness)
• Optional: ¼ cup Toasted Coconut Flakes (for texture)

Tools:

• Waffle iron (standard or Belgian-style)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk and spatula
• Measuring cups and spoons
• Wire rack (to keep waffles crisp)
• Pastry brush (for greasing)

How to Make Coconut Pandan Waffles

• Preheat & Prep
  Heat your waffle iron to medium-high (375°F/190°C). Brush the plates lightly with coconut oil—this prevents sticking and adds a subtle toasted aroma.
• Mix Dry Ingredients
  Whisk 1 ½ cups flour, 2 tbsp sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl. Let it sit for 5 minutes to activate the baking powder fully. For ultra-crisp waffles, add 1 tbsp cornstarch.
• Blend Wet Ingredients
  In another bowl, combine 1 ¼ cups coconut milk, 1 large egg, 3 tbsp melted coconut oil, and ½–1 tsp pandan extract. Whisk gently—overmixing creates tough waffles. A few lumps are fine; they’ll dissolve during cooking.
• Combine Gently
  Pour wet ingredients into dry and fold with a spatula until just combined. If the batter is too thick, add 1–2 tbsp water. It should flow like heavy cream.
• Cook with Patience
  Pour ⅓ cup batter onto the iron’s center. Close the lid gently—no pressing! Cook for 3–4 minutes until steam slows. For extra crispness, cook 30 seconds longer after the iron signals done.
• Serve Smartly
  Lift waffles with a fork or silicone tongs. Place on a wire rack (never stack) to preserve crispness. Serve immediately or keep warm in a 200°F oven for up to 15 minutes.

Pro Technique

• Rest the Batter
  Letting it sit for 5–10 minutes hydrates the flour fully and relaxes gluten, ensuring tender waffles with crisp edges.
• Steam Control
  Resist peeking! Escaping steam softens the exterior. Listen for the hissing to slow before checking doneness.

Chef’s Wisdom

• Pandan Potency
  Start with ½ tsp extract—too much tastes medicinal. For a natural option, steep 2–3 fresh pandan leaves in warm coconut milk for 10 minutes, then strain.
• Coconut Oil Hack
  Brown melted coconut oil lightly for a nuttier flavor. Vegan? Use flaxseed meal, but expect a denser texture.

Storage & Freshness Guide

• Short-Term: Cool completely, layer with parchment in an airtight container, and refrigerate for up to 3 days. Reheat in a toaster or oven to revive crispness.
• Freezer-Friendly: Freeze in a single layer, then transfer to a bag with parchment dividers. Toast straight from frozen—no thawing needed.
• Meal Prep: Par-cook to 90% done, freeze, and finish in the toaster for near-fresh results.

Perfect Pairings

Complementary Dishes

• Mango Slices
  The juicy sweetness of ripe mango contrasts the waffles’ earthy pandan and coconut flavors. Sprinkle with toasted sesame seeds for crunch.
• Lychee and Lime Compote
  Simmer lychees with lime zest and a splash of rum for a tangy-sweet topping that cuts through richness.

Drinks

• Black Coffee
  A bold, unsweetened brew balances the waffles’ sweetness. Opt for a medium roast to avoid overpowering the pandan.
• Sparkling Limeade
  The effervescence and citrusy zing refresh the palate. Garnish with a pandan leaf for flair.

Something Sweet

• Coconut Syrup
  Warm 2 tbsp coconut syrup with a pinch of cardamom for a fragrant drizzle that doubles down on tropical vibes.
• Vanilla Bean Ice Cream
  The cool creaminess melts into the waffles’ nooks, creating a luxurious hot-cold contrast. Top with crushed pistachios for crunch.

Coconut Pandan Waffles: A Tropical Breakfast Dream

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Recipe Information

Cost Level $

Category Dessert Recipes

Difficulty Medium

Cuisine Asian, fusion

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Recipe Details

Servings 4

Total Time 25 minutes

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Make irresistible Coconut Pandan Waffles at home! Crispy, fragrant, and bursting with tropical flavor. Perfect for weekend brunch or a sweet treat. Get the recipe now!

Ingredients

Main

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 ¼ cups coconut milk
  View substitutions
• 1 large egg
• 3 tbsp melted coconut oil
• ½–1 tsp pandan extract
  View substitutions

Instructions

1. 01

   Preheat waffle iron to 375°F (190°C). Brush plates with coconut oil.
2. 02

   Whisk 1 ½ cups flour, 2 tbsp sugar, 2 tsp baking powder, and ½ tsp salt in a bowl. Let sit 5 minutes.
3. 03

   In another bowl, blend 1 ¼ cups coconut milk, 1 large egg, 3 tbsp melted oil, and ½–1 tsp pandan extract.
4. 04

   Gently fold wet ingredients into dry until just combined.
5. 05

   Pour ⅓ cup batter onto iron. Cook 3–4 minutes until steam slows.
6. 06

   Serve immediately on a wire rack.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-added-sugarfluffylight-and-freshquicksummertropical