Best Coconut Waffles with Mango Syrup – A Delightful Treat

Coconut Waffles with Mango Syrup: A Tropical Escape for Busy Mornings

Let’s be real: weekday breakfasts can feel like a chaotic episode of “Chopped” where you’re the only contestant and the secret ingredient is whatever hasn’t expired. That’s why I absolutely adore this coconut waffles recipe. It’s that rare unicorn of a breakfast—easy to make, wildly flavorful, and fancy enough to feel like a mini-vacation without needing a passport (or pants, let’s be honest).

Whether you’re fueling up for a long workday, surprising your kids on a Saturday morning, or whipping up something special for brunch with friends, these waffles bring big tropical energy with minimal fuss. Plus, they pair perfectly with a simple homemade mango syrup that will have your taste buds doing the hula.

Why You’ll Love These Coconut Waffles

Bright, tropical flavor: The coconut milk, oil, and shredded coconut add depth and richness that’s slightly sweet and wonderfully fragrant.
Quick and easy: No weird ingredients or complicated steps. These come together in about 20 minutes.
Customizable: Works great with coconut flour, gluten-free flours, or dairy-free tweaks.
Crowd-pleaser: Even picky eaters (read: kids and spouses) will devour these with glee.
Freezer-friendly: Make a batch ahead of time and pop them in the toaster for a quick weekday breakfast.
Wholesome ingredients: You know exactly what’s going into these waffles, and you can tweak the recipe to suit your lifestyle.
Naturally dairy-free: Using coconut milk and oil keeps these waffles light, dairy-free, and perfect for sensitive stomachs.

And let’s not forget the most important reason—these waffles will make your home smell like a beachside café. That alone is worth it.

Contents show

Ingredients

For the Coconut Waffles:

2 tablespoons sugar
2 large eggs
1 1/2 cups coconut milk
2 tablespoons coconut oil (or melted butter/vegetable oil)
1 1/4 cups all-purpose flour
1/2 tablespoon baking powder
2 tablespoons shredded coconut

For the Mango Syrup:

2 tablespoons butter
3 tablespoons maple syrup
1 ripe mango, sliced

Optional toppings:

Whipped cream
Toasted coconut flakes
Fresh fruit (pineapple, banana, berries)
A sprinkle of cinnamon or powdered sugar

How to Make Coconut Waffles

Mix it up: In a medium bowl, whisk together the sugar and eggs until the mixture becomes light and fluffy. You’re aiming for a texture that’s airy and smooth—like the base of your favorite pancake batter.
Add the coconut goodness: Stir in the coconut milk and melted coconut oil until fully combined. This mixture is rich and fragrant, and you might find yourself dreaming of hammocks and palm trees.
Dry ingredients, assemble!: Gradually sift in the flour and baking powder, folding gently to avoid lumps. This isn’t the time to multitask—give your batter a little TLC for the best results.
Let it chill (literally): Allow the batter to rest for 5 minutes. This gives the flour time to hydrate and helps create fluffier waffles. Meanwhile, preheat your waffle iron and brush it lightly with oil or spray.
Waffle time: Pour just under 1/2 cup of batter into the iron and cook until golden and crisp. Your kitchen will smell like a beach resort bakery, and you’ll wonder why you don’t make waffles more often. Repeat until all the batter is used, stacking the finished waffles on a wire rack to stay crisp.

Making the Mango Syrup

Melt the butter in a small saucepan over medium heat.
Stir in the maple syrup and mix well.
Add the sliced mango and cook for 1–2 minutes until just heated through. You want the mango warm and juicy, not mushy.
Remove from heat and pour over waffles.

Pro tip: Double this syrup recipe. You’ll want extra for drizzling over pancakes, toast, oatmeal—or just a spoon.

Nutritional Benefits of Coconut

Coconut isn’t just a tropical treat—it’s also a smart choice for wellness-minded home cooks. Here’s why:

Healthy fats: Coconut milk and oil contain medium-chain triglycerides (MCTs), which your body can use quickly for energy.
Fiber boost: Shredded coconut adds texture and a bit of fiber to these waffles.
Naturally dairy-free: Great for those with lactose sensitivity.
Packed with flavor: Coconut enhances sweetness without the need for excessive sugar.

If you’re following a low-carb or gluten-free lifestyle, consider experimenting with coconut flour. It’s lower in carbs and naturally gluten-free, making it a fantastic choice for anyone watching their macros or avoiding gluten.

Tips & Tricks

Want to use coconut flour? Swap 1/4 cup of coconut flour for every cup of all-purpose, and increase the eggs and liquids. This keeps your batter from getting too dry.
Add-ins: Cinnamon, cardamom, orange zest, or mini chocolate chips turn these into flavor bombs.
Freezing tip: Lay cooled waffles on a baking sheet, freeze for 30 minutes, then transfer to freezer bags. Reheat in toaster for a quick treat.
Make a waffle bar: Serve a platter of waffles with toppings like fresh berries, coconut whipped cream, nuts, and syrups for a DIY breakfast party.
Don’t overfill the waffle iron: Trust me—coconut milk + batter overflow = one sticky mess.
Need crunch? Sprinkle shredded coconut on top before closing the waffle iron.

A Little Sofya Story

These waffles were born out of a moment of cabin fever during a particularly snowy Chicago February. I had cabin fever, a craving for something tropical, and a mango in my fruit bowl that was giving me that “use me now or lose me forever” stare. So I got creative.

The coconut milk gave me the richness I was craving, and the mango syrup? That came together in five minutes and completely transported me. My kids still ask for these on the weekends, and I secretly love that they think I’m a breakfast magician.

They’ve since become part of our weekend routine—whether we’re still in pajamas at 10am or hosting brunch with friends. These waffles are always the star.

FAQs

Can I substitute coconut flour for all-purpose flour?
Yes, but you’ll need to adjust. Coconut flour absorbs liquid quickly. Use 1/4 cup coconut flour for every cup of all-purpose and increase your liquid and eggs.

How should I store leftover waffles?
Let them cool completely, then store in an airtight container or freezer bag with parchment between layers. Toast or bake to reheat.

Can I make the batter ahead of time?
It’s best to cook the waffles fresh, but you can prep the dry and wet ingredients separately and combine in the morning.

Is this recipe dairy-free?
Yes—if you use plant-based butter in the syrup, the entire recipe is dairy-free.

What else can I top these waffles with?
Coconut yogurt, tropical fruits, chopped nuts, even a little lime zest for a citrusy zing.

Can I make this vegan?
Yes! Use a flax egg (1 tablespoon ground flax + 2.5 tablespoons water per egg), plant-based milk, and vegan butter.

Serving Suggestions

A strong cup of French press coffee or coconut milk latte
Scrambled eggs or a veggie-packed omelet on the side
Fresh fruit platter with pineapple, kiwi, and papaya
A splash of bubbly or a brunch cocktail for special occasions
Sprinkle of chia seeds for texture and health benefits

Want more breakfast inspo? Try:

More Coconut & Waffle Love

Still dreaming of coconut? Explore more:

You’ll find even more sweet inspiration on the Sofya Recipes homepage.

Takeaway

These coconut waffles are like a little love letter from the tropics. They’re warm, sweet, and just indulgent enough to make breakfast feel special again. And when paired with mango syrup? Game over.

So whether you’re feeding the family, treating yourself, or just trying to break out of the cereal rut, give these waffles a whirl. Your mornings (and your taste buds) will thank you. And if you’re curious to learn more about the benefits of cooking with coconut oil, this Harvard Health article provides excellent insight into its potential health perks.