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  • Coconut lime waffles on a green plate with yogurt, blueberries, passion fruit and toasted shredded coconut
  • Close-up of coconut lime waffles with passion fruit, blueberries and lime zest
  • Overhead view of coconut lime waffles on a green plate with yogurt and berries
  • Plated coconut lime waffles with yogurt, blueberries and toasted shredded coconut
  • Coconut lime waffles with blueberries and yogurt seen close up
  • Ingredients for coconut lime waffles with shredded coconut, limes, eggs and passion fruit

5 AUGUST 2026

Coconut Lime Waffles with Coconut Milk

By Verena Frei

This post is also available in: deutsch

Jump to recipe
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 servings (about 8 waffles)

Hello lovelies, there are breakfasts that taste like a holiday even though it is simply a Wednesday outside. These coconut lime waffles with coconut milk are firmly in that category: crisp outside, soft inside, with the smell of coconut and that clear green lime note that takes you somewhere else in one bite. They land on our table almost every other weekend in summer, because they are done in 35 minutes.

Close-up of coconut lime waffles with passion fruit, blueberries and lime zest

The whole trick sits in the coconut milk. It replaces the dairy milk completely, and because it brings so much fat with it the waffles turn genuinely crisp on the outside instead of merely dry. What matters is the full-fat kind from a can, not the thin coconut drink from a carton. If you love that sort of crunch, do try my crispy apple chia waffles too, which reach the same texture by an entirely different route.

The other half of the flavour comes from the limes, and almost all of it lives in the zest. I wash them in hot water, grate them right down to the white pith and stir the zest into the batter before the juice goes in. The 50 gr (1.8 oz.) of shredded coconut in the batter add bite, and the waffles turn gently sweet all by themselves along the way.

Overhead view of coconut lime waffles on a green plate with yogurt and berries

There is one single rule while you cook that makes the difference: the finished waffles do not go on a plate, they go singly onto a cooling rack. Stacked up they soften in their own steam within two minutes, and then all that work was for nothing. For the coconut lovers among you the same idea works as pancakes as well, namely in my chia coconut pancakes with figs.

Plated coconut lime waffles with yogurt, blueberries and toasted shredded coconut

To serve, I stir plain yogurt smooth with a little lime zest and a spoonful of icing sugar, toast a few extra coconut flakes in the dry pan and spoon the pulp of a passion fruit over everything. Fresh berries bring the acidity that holds it all together. If you would rather work with a warm sauce, my waffles with strawberry mint sauce are the alternative to reach for.

Coconut lime waffles with blueberries and yogurt seen close upIngredients for coconut lime waffles with shredded coconut, limes, eggs and passion fruit

I hope these waffles send you on holiday as reliably as they do us. And if you want the tropical breakfast table complete, simply set my mango pineapple protein smoothie down beside them.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the lime zest matters more here than the juice. The juice makes the batter tangy, but the aroma sits entirely in the zest, so I grate both limes right down to the white pith and stir the zest in before the juice goes anywhere near it. Full-fat canned coconut milk is the second condition, with a coconut drink the waffles turn out pale and floppy. Never stack the finished waffles on a plate, lay them out singly on a rack instead, otherwise they soften in their own steam. Once the shredded coconut starts to colour in the pan it happens very fast, so I lift it out of the hot pan immediately. Leftover waffles get frozen individually here and go into the toaster straight from frozen the next morning.

Coconut lime waffles on a green plate with yogurt, blueberries, passion fruit and toasted shredded coconut

Coconut Lime Waffles with Coconut Milk

Crispy waffles made with full-fat coconut milk, shredded coconut and the zest of 2 limes, served with lime yogurt, berries and fresh passion fruit.

  • Course:Breakfast
  • Prep:15 min
  • Cook:20 min
  • Servings:4 servings (about 8 waffles)
Vegetarian

EQUIPMENT

  • Waffle iron
  • 2 bowls
  • Whisk
  • Fine grater for the lime zest
  • Cooling rack

INGREDIENTS

For the waffle batter:

To serve:

INSTRUCTIONS

Mix the batter

  1. Wash the limes in hot water, grate the zest finely and squeeze out the juice.
  2. In a bowl, mix the flour, shredded coconut, baking powder, salt and sugar.
  3. In a second bowl, whisk the eggs and add the coconut milk, the melted butter, the lime juice, the lime zest and the vanilla extract.
  4. Add the wet ingredients to the dry ones and stir everything into a smooth batter.

Cook the waffles

  1. Preheat the waffle iron and grease it lightly.
  2. Add the batter to the hot waffle iron in batches and cook the waffles until golden.
  3. Lay the finished waffles out singly on a cooling rack so they stay crisp, and repeat until all the batter is used up.

Serve

  1. Toast the extra shredded coconut in a dry pan until it smells nutty and take it out straight away.
  2. Stir the plain yogurt smooth with a little lime zest and the icing sugar.
  3. Arrange the waffles with the lime yogurt, the toasted coconut, berries and the pulp of the passion fruit and serve straight away.
Calories
545 kcal
Protein
10 g
GOOD TO KNOW

Frequently asked questions

  • Yes, and it works very well. Replace the 2 eggs with 2 tablespoons of ground flaxseed stirred into 6 tablespoons of water and left to thicken for 10 minutes. Swap the melted butter 1 to 1 for melted coconut oil, which actually deepens the coconut flavour. For the yogurt to serve, use soy or coconut yogurt. The waffles come out marginally less fluffy but every bit as crisp.

  • The most common reason is coconut milk that is too thin. Use the full-fat kind from a can rather than the coconut drink from a carton, because the fat is the crunch factor here. Second, the waffle iron has to be fully preheated before the first batter goes in. And third, never stack the finished waffles: lay them out singly on a cooling rack, otherwise they soften in their own steam within two minutes.

  • At a push yes, but the batter comes out thinner and the waffles much less rich. Compensate by using 20 ml (about 1.5 Tbsp) less liquid and adding 1 extra tablespoon of coconut oil to the batter. Leftover canned coconut milk freezes well, by the way, I portion it into an ice cube tray so there is always some ready for the next batter.

  • In a tin the waffles keep for 2 days, though they do soften. To freeze them, let them cool completely first, lay them out side by side on a tray and pre-freeze them before transferring them to a bag. That way they keep for around 3 months. Reheat them straight from frozen in the toaster or for 5 minutes at 180°C (356°F) in the oven, and they come back as crisp as freshly baked.

  • My favourite combination is plain yogurt stirred smooth with a little lime zest and a spoonful of icing sugar, plus shredded coconut toasted in a dry pan. Fresh berries bring the acidity, and the pulp of a halved passion fruit spooned over the top is the moment breakfast turns into a small holiday. If you like it sweeter, use maple syrup instead of icing sugar.

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