Stacked Strawberry & Coconut Waffles
Shake up your waffle game with the flavors of coconut and fresh strawberries. Our healthy waffle batter is made with rolled oats and coconut milk. We even have recipes for healthy strawberry ice cream and coconut sauce to layer between the waffles! Top with thinly sliced berries and shaved coconut.
Total cook time
- 1/2 cup coconut milk
- 2 O Organics™ large brown eggs
- 2 cups whole rolled oats
- 2 teaspoons baking powder
- 2 tablespoons O Organics™ raw honey
- 2 cups fresh sliced strawberries
- 1/4 cup O Organics™ shaved coconut
- 2 tablespoons coconut butter
- 2 tablespoons O Organics™ 100% pure maple syrup
Strawberry Ice Cream
- 2 frozen ripe (early freckled stage) bananas (frozen)
- 6 large ripe strawberries (frozen)
In a high-powered blender, add coconut milk and eggs, and blend. Then add oats and baking powder, blending again until well-mixed (oats will be chopped, but mixture won't yet be smooth). Add honey and strawberries, then process until mixture is smooth. Using a spatula, stir in the shaved coconut, gently scraping down the sides as you go.
Heat a Belgian waffle maker and give it a light coating nonstick spray or brush it with coconut oil. Pour in 3/4 cup of batter into the middle, close waffle iron and cook 3 1/2 minutes.
Remove waffle and repeat for rest of the batter.
For the strawberry ice cream, add chunks of frozen banana and strawberries to a food processor. Pulse several times until a mixture the consistency of ice cream forms.
For the coconut sauce, heat maple syrup in the microwave for 15 seconds. Stir in coconut butter until smooth.
To serve waffles, top each waffle with a small scoop of strawberry ice cream, and a drizzle of coconut sauce, and some freshly chopped strawberries and shaved coconut.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.