RECIPES › Coconut Waffles with Compote

Coconut Waffles with Compote

Name: Coconut Waffles with Compote
Prep time: 20 min
Total time: 30 min
Yield: 4-5 Round Waffles
Ingredients: 3 Cups Krusteaz Belgian Waaffle Mix; 1/3 Cup Melted Coconut Oil; 1 1/3 Cup Water; 2 Eggs, at Room Temperature; 1/3 Cup Coconut Flakes (Optional); 1 Cup Freesh Strawberries, Hulled and Halved; 1/4 Cup Rhubarb, Chopped in 1-inch Pieces; 2-3 Tbsp Granulated Sugar; Fresh Whipped Cream, Fresh Strawberries, Halved (Optional)

Two Coconut Waffles with Compote topped with whipped cream and strawberries.

PREP

20 min

TOTAL TIME

30 min

SERVINGS

4-5 Round Waffles

3 Cups Krusteaz Belgian Waaffle Mix

1/3 Cup Melted Coconut Oil

1 1/3 Cup Water

2 Eggs, at Room Temperature

1/3 Cup Coconut Flakes (Optional)

1 Cup Freesh Strawberries, Hulled and Halved

1/4 Cup Rhubarb, Chopped in 1-inch Pieces

2-3 Tbsp Granulated Sugar

Fresh Whipped Cream, Fresh Strawberries, Halved (Optional)

STEP 1

In a small saucepan, combine the strawberries, rhubarb and sugar.

STEP 2

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.

STEP 3

Heat and lightly grease waffle iron. In a medium bowl, whisk together the waffle mix, coconut oil, water and eggs.

STEP 4

Whisk in the coconut flakes if using. Pour batter onto waffle iron and cook according to manufacturer’s instructions.

Made with Our

Belgian Waffle

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