Coconut Waffles with Compote

Whether it’s for a quick or lazy breakfast, I am begging you to try these Coconut Waffles with Strawberry Rhubarb Compote this weekend. Let me elaborate on why you NEED these waffles in your life like yesterday. First of all the waffles are made with coconut milk. That is important in my life..and yours too :)

Using Krusteaz’s Belgian Waffle mix (a staple in my kitchen), I substituted water in the instructions with coconut milk. Taking things further, I had a few stalks left from a recent rhubarb purchase so I decided to make a compote to go on top. Fresh strawberries and rhubarb are cooked down to a thick compote and used to top the waffles because no one wants to top their waffles with boring syrup, even on those busy mornings. And if you are brave like me, you add some whipped cream on top for a real morning party! Being a coconut addict, I made some coconut whipped cream for these but you can use just regular whipped cream of course (but why would you?? Just saying!).

Coconut Waffles with Strawberry Rhubarb Compote


Prep Time: 20 min Total Time: 30 min Servings: 4-5 round waffles


For Compote: 1 cup fresh strawberries, hulled and halved
¼ cup rhubarb, chopped in 1-inch pieces
2-3 tablespoons granulated sugar

For Waffles: 3 cups Krusteaz Belgian Waffle Mix
1/3 cup melted coconut oil
1 1/3 cup water
2 eggs, at room temperature
1/3 cup coconut flakes (optional)

Toppings: Fresh whipped cream Fresh strawberries, halved


In a small saucepan, combine the strawberries, rhubarb and sugar. Set over medium heat and cook until the berries start to break down and juices run. Reduce heat to low and simmer until mixture thickens. Remove from heat and let compote cool while you make waffles. Heat and lightly grease waffle iron. In a medium bowl, whisk together the waffle mix, coconut oil, water and eggs.

Whisk in the coconut flakes if using. Pour batter onto waffle iron and cook according to manufacturer’s instructions. Serve waffles with compote, whipped cream and fresh strawberries.