Thai Coconut Waffles (ขนมรังผึ้ง)
If you’ve never had Thai coconut waffles, you’re in for a soft, chewy treat that’s delicious warm or cold. I grew up eating these as a quick street snack in Thailand—tender, coconut-scented, and perfect with or without syrup. Instead of rice and wheat flour, I use gluten-free flour so you get the same texture without the gluten.
Ingredients for Thai Coconut Waffles (ขนมรังผึ้ง)
These waffles come together with simple ingredients, but each one plays a key role in flavor and texture. Here’s what you’ll need:
- Coconut milk: This is the main liquid in the batter. Use full-fat canned coconut milk for the richest flavor and best texture.
- Coconut sugar or palm sugar: Coconut sugar is easier to use and mixes right in. If using palm sugar, melt it with the coconut milk first, then let it cool before adding eggs.
- Eggs: They help bind the batter and give structure to the soft, chewy waffles.
- Coconut (fresh, canned, or coconut flakes): Fresh or canned coconut creates a thinner, easier-to-pour batter. If using coconut flakes, let them soak in the liquid mixture for 5–10 minutes before adding flour. The batter thickens over time, so cook it right after mixing in the flour and baking powder.
- Sea salt: Just a pinch enhances the sweetness and brings out the coconut flavor.
- Gluten-free flour (or a mix of rice and all-purpose flour): I use gluten-free flour to keep the waffles gluten-free but still soft and tender, just like the original Thai version.
- Baking powder: This gives the waffles a little lift and fluffiness.
- Optional add-ins (taro, ube, corn, apple cinnamon): Feel free to get creative! I personally love adding apple cinnamon or taro for extra flavor and fun texture.
Coconut Waffles Fillings
These add-ins bring flavor, texture, and fun to your Thai coconut waffles. You can mix them into the batter or spoon a bit into each waffle before closing the lid.
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- Taro: Chop into bite-sized pieces and boil or steam for 20–25 minutes until fork tender. Then dice or lightly mash before adding to the batter.
- Ube (purple yam): Prepare the same way as taro—steam and mash, or use store-bought ube puree. Add about ½ to 1 cup per batch of batter.
- Corn: Use cooked corn—boiled, steamed, or canned all work. Add about 1 cup of kernels per recipe for a naturally sweet bite.
- Apple Cinnamon Filling: Dice one apple (I love using Honeycrisp). Toss with 1 tablespoon coconut or brown sugar, 1 teaspoon lime or lemon juice, and ½ teaspoon cinnamon powder. Let sit for a few minutes before using.
How to Make Thai Coconut Waffles
- Mix the wet ingredients: In a large bowl, whisk together coconut milk, eggs, sugar (or melted palm sugar), and salt until smooth.
- Add the coconut: Stir in fresh, canned, or soaked coconut flakes. Let it sit for 5–10 minutes if using flakes to soften.
- Add dry ingredients: Mix in gluten-free flour and baking powder until just combined. The batter will be slightly thick.
- Fold in add-ins (optional): Gently stir in taro, ube, corn, or apple cinnamon filling, if using.
- Cook the waffles: Preheat your waffle maker, grease if needed, and pour in the batter. Cook until golden and slightly crisp on the outside.
How to Serve Thai Coconut Waffles
- With whipped cream and fruit: I love serving them with whipped cream and fresh fruit—sweet, creamy, and perfect for brunch.
- Street vendor style: In Bangkok, vendors near BTS stations serve them warm and folded like a sandwich—no syrup needed!
- With syrup or honey (optional): You can drizzle a little maple syrup or honey, but they’re already sweet from the coconut and sugar.
How to Store
- Room temperature: Store in an airtight container up to 1 day if your kitchen is cool and dry.
- Refrigerator: Store in a sealed container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a bag or container. Reheat straight from frozen.
How to Reheat
- Toaster or toaster oven: Reheat on low heat until warm and slightly crisp.
- Microwave: Warm for 15–20 seconds, but note that the texture will stay soft.
- Stovetop: Heat in a dry nonstick pan over low heat for a few minutes each side.
More Breakfast, Snacks, and Pastry Recipes You’ll Love
- Gluten Free Thai Pandan Waffles
- Apple Cinnamon Cruffins
- Crepe Suzette (without alcohol)
- No Knead Raspberry Rolls
- No Knead Cinnamon Rolls
- Italian Sausage Rolls
Thai Coconut Waffles (ขนมรังผึ้ง)
If you’ve never had Thai coconut waffles, you’re in for a soft, chewy treat that’s delicious warm or cold. I grew up eating these as a quick street snack in Thailand—tender, coconut-scented, and perfect with or without syrup. Instead of rice and wheat flour, I use gluten-free flour so you get the same texture without the gluten.
Equipment
Ingredients
- 1¼ cup coconut milk
- ½ cup coconut sugar
- 2 eggs
- ½ tsp sea salt
- ½ cup coconut flesh (fresh, canned, or coconut flakes)
- 1 cup gluten free flour (or half cup rice flour and half cup all purpose flour)
- 1 tsp baking powder
- 1 cup any add on of choice as mentioned above. Please, see the above post on how to prepare each of them.
Instructions
- Mix wet ingredients: Whisk coconut milk, eggs, melted coconut sugar or palm sugar, and a pinch of sea salt together until well combined; this forms the flavorful base of the batter and ensures even sweetness.
- Bloom the coconut (if using flakes): Stir in coconut flakes and let the mixture rest for 5–10 minutes; this allows the flakes to soften and prevents them from absorbing too much liquid after mixing in the flour.
- Add dry ingredients: Stir in gluten-free flour and baking powder until just combined; avoid overmixing to keep the waffles tender and fluffy.
- Fold in your add-ins (optional): Gently stir in pre-cooked taro, ube, corn, or apple cinnamon mixture; adding them last keeps the texture balanced and prevents overmixing.
- Preheat and cook the waffles: Heat your waffle iron and lightly grease if needed, then pour in the batter and cook until golden; cook time may vary by machine, but the waffles should be set and lightly browned. For my little waffle maker, I used ¼ cup per waffle.
- Serve warm or cool: Enjoy the waffles fresh off the iron or at room temperature; they stay soft and delicious either way and pair well with whipped cream and fresh fruit or as a handheld snack like in Bangkok.
Video
@stickyricethaikitchen Can you imagine waffles that are delicious even without maple syrup nor whipped cream? #thaiwaffle#kanomrungpeung#waffle#coconutwaffle#brunch
♬ Bake & Shake – ZayZonic
Notes
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