I’m pretty convinced that coconuts and lemons and blueberries were destined to be together. Because seriously, this stuff was holy good. And the great thing is, I didn’t even feel bad stuffing my face with it because it’s all super good for you. Hurrah for tricks!
These waffles look dainty but they are actually incredibly hearty and full of rich flavor. I loved these for breakfast, hot and straight off the griddle but even more so cold, the next day after the flavors had a chance to mingle and settle. It tasted just like a cold bread pudding (it might sound weird, but I’m telling you, I won’t eat bread pudding any other way. trust me and try it), sweetly dense and buttery, with bursts of lemon and coconut coming at you with every bite. It was absolute heaven.
[I went a little crazy with the picture-taking. You’ve been warned!]
// Coconut lemon waffles with blueberry chia seed jam + coconut whipped cream
For the coconut lemon waffles:
Makes 2 Belgian style waffles, possibly 4 small regular waffles
Inspired by Joy the Baker‘s gluten free toasted coconut waffles
// These waffles are super rich and filling! They keep wonderfully in the freezer and fridge if you want to keep them for tasty leftovers. I would highly recommend you try them cold, straight out of the fridge with the blueberry jam and coconut whipped cream– tastes just like a bread pudding with the flavors much more nuanced.
1/3 cup unsweetened, shredded coconut
4 tablespoons coconut oil, melted
4 egg whites
2 whole eggs
1/4 cup coconut palm sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 1/2 lemon
1 scoop vanilla protein powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup coconut flour
Coconut oil spray (preferred), or canola oil, to coat waffle iron
// In a large bowl, whisk together the shredded coconut, melted coconut oil, eggs, coconut sugar, vanilla and lemon extracts, and lemon zest. In a small bowl, whisk together the protein powder, salt, baking powder, and coconut flour. Dump the dry ingredients into the wet ingredients and combine with a spatula. This batter is really thick, don’t freak out.
Turn on your waffle maker and set it to medium-high heat– I set mine to #5. Pour half of the batter into each waffle iron and cook for about 3-5 minutes. Coconut tends to burn easily so I start peeking at about 3 minutes to see if they are golden brown and cooked through. Eat these fresh and warm with the blueberry chia seed jam and whipped coconut cream or stash them away in the fridge for later. They are super tasty as leftovers straight out of the fridge served cold with the jam and whipped cream– like bread pudding! <3
For the wild blueberry chia seed jam:
Makes about a pint of jam
Adapted very slightly from Oh She Glows‘ magical blueberry vanilla chia seed jam
// I love everything about this jam! She is great on waffles, pancakes, with peanut butter in sandwiches, on toast, swirled in oatmeal and/or yogurt.
3 cups frozen wild blueberries
2 1/2 tablespoons maple syrup
1 tablespoon chia seeds
1/2 teaspoon vanilla extract
1/8 teaspoon lemon extract
// In a small sauce pot, tumble in the blueberries with the maple syrup and bring to a low boil. Lower the heat and simmer for 5 minutes, stirring frequently and mashing with a potato masher (I only mashed about half of it since I wanted some texture to my jam). Stir in the chia seeds and continue to cook for another 15-20 minutes or until the jam is thickened to your liking. Take jam off the heat and stir in the vanilla and lemon extracts. Let jam cool completely before refrigerating. I would reckon this jam lasts for a couple weeks in the fridge but mine only stuck around for a few days because I ate it all!
For the coconut whipped cream:
Makes about 1 cup
Adapted minimally from Oh She Glows‘ coconut whipped cream
// If you can’t find the smaller can of just coconut cream (I found mine at Whole Foods), you can use regular whole fat coconut milk instead. Make sure to chill the can, upside down (this will separate the cream from the water– click on the link I provided for Oh She Glows, she has a tutorial that explains this) overnight before using. Just like heavy cream, coconut cream whips better when cold. When you’re ready to make the coconut whipped cream, make sure to only use the solid cream and not the water. Since you flipped the can upside down all night, it should be really easy to pour out the coconut water and spoon out the coconut cream because they have separated.
5.4 fluid ounces coconut cream, chilled overnight
2 teaspoons powdered sugar
1/2 vanilla bean, seeds scraped
// Place mixing bowl and whipping attachment in freezer for about 5 minutes. Assemble mixer and dump coconut cream into bowl (some coconut water is fine). Start to whip on low speed and increase gradually. Once it starts to form soft peaks, drop in powdered sugar and vanilla seeds. Whip until it’s to your desired consistency. This keeps well in the fridge for several days.