Dairy-Free Coconut Waffles

Dairy-Free Coconut Waffles -- made with whole wheat flour, coconut milk, coconut oil, coconut flakes, and a touch of honey -- are tender, golden, and absolutely delicious!

Dairy-Free Coconut Waffles with Text Overlay


If you enjoy coconut, you'll also love One-Bowl Coconut Cupcakes, Chocolate Coconut Banana Bread, and Coconut Shortbread Cookies!

It's been said that breakfast is the most important meal of the day. So why not put important to good use and make breakfast scrum-diddly-umptious at the same time? (Did I just make up that word? Because I sure don't know how to spell it.) As a self-proclaimed waffle connoisseur, I feel obligated to tell you that these waffles are AMAZING. If you have a fondness for coconut, you're in for a real treat. And if you're always on the look-out for dairy-free recipes, I have a feeling that this is one you'll return to time and time again!

Dairy-Free Coconut Waffles Stacked on a Plate and Topped with Shredded Coconut

Thanks to a milk protein-intolerant third baby, there was a year of my life during which I could not ingest a trace of dairy. And I'm not gonna lie, y'all...it was hard at first. When you can't have something (a.) that constitutes your favorite food group, and (b.) whose derivatives are found in just about everything sold at the grocery store, well, it feels like you can eat pretty much nothing. But the good news is that it does get easier, and part of the reason for that is because you figure out how to adapt your favorite old recipes into glorious, new, dairy-free versions of their former selves.

Dairy-Free Coconut Waffles on Cooling Rack

These waffles originally called for milk and butter, both of which were a breeze to swap out with coconut milk and coconut oil. For this recipe, you'll want to use the type of coconut milk that's sold in a ½-gallon carton in the refrigerated section of the grocery store, not the canned coconut milk found in the Asian foods section (which I, incidentally, happen to love). I also prefer making this recipe with whole wheat pastry flour, which lends baked goods with the nutritive benefits of 100% whole wheat flour while retaining a lighter taste and texture. And for me, stirring some flaked coconut into the batter adds an additional element to these waffles as well. But if you like the flavor of coconut more than the texture, feel free to leave that out.


After all, it's the flavor of these waffles that really makes them shine. Of course they're coconutty, but the essence is delicate rather than overpowering. The vanilla contributes an almost floral undertone and the honey gives a perfect hint of sweetness. Yep...you know a waffle is tasty when it gets scarfed down as quickly as you can remove it from the waffle iron and nobody even misses the syrup!

Aerial View on Cooling Rack

A single batch of this recipe makes about four of the large, round waffles pictured here, but I always make a double batch so that I can refrigerate the leftovers to reheat for quick, wholesome breakfasts all week long. I don't know about you, but if I'm going to pull out the waffle maker, I'd rather end up with twice as many of these beauties. 😉

Dairy-Free Coconut Waffles Stacked on Stoneware Plate

So the next time you're in the mood for waffles, please promise me that you'll try these Dairy-Free Coconut Waffles! Not only are they full of good-for-you ingredients, but they are a delectable breakfast treat, whether you partake of dairy or not.

More Yummy Breakfast Recipes

Dairy-Free Coconut Waffles ~ made with whole wheat pastry flour, coconut milk, coconut oil, and honey...tender, golden, and delicious! | FiveHeartHome.com

Dairy-Free Coconut Waffles

Dairy-Free Coconut Waffles -- made with whole wheat flour, coconut milk, coconut oil, coconut flakes, and a touch of honey -- are tender, golden, and absolutely delicious!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 large waffles
Calories: 498kcal
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  • 1 ½ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups coconut milk, at room temperature
  • 3 tablespoons coconut oil, melted & cooled
  • 1 egg
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ¼ cups flaked coconut
  • Toasted coconut flakes, for garnish (optional)


  • In a large bowl, whisk together whole wheat pastry flour, baking powder, and salt. In a medium bowl, combine coconut milk, coconut oil, egg, honey, and vanilla until well blended. Slowly mix the milk mixture into the dry ingredients, and then add the coconut flakes. Stir until combined, but do not overmix...it's okay if there are some small lumps.
  • Preheat waffle iron and cook waffles according to manufacturer's directions. Serve warm with maple syrup and, if desired, top with toasted coconut flakes.


  • Whole wheat pastry flour lends a lighter taste and texture to baked goods than straight whole wheat flour. However, if you can't find whole wheat pastry flour, you can substitute half whole wheat flour and half white flour in this recipe. Or you could make it with all white flour, if you prefer.
  • For this recipe, I use the kind of coconut milk that you can buy as a ½-gallon in the refrigerated section (not the thicker canned coconut milk found in the Asian foods section).
  • Having your coconut milk and other ingredients at room temperature (as opposed to cold) prevents the coconut oil from solidifying into little lumps when everything is mixed together.
  • If you like the taste but not the texture of coconut, you can omit the coconut flakes.


Calories: 498kcal | Carbohydrates: 46g | Protein: 9g | Fat: 34g | Saturated Fat: 29g | Cholesterol: 41mg | Sodium: 322mg | Potassium: 596mg | Fiber: 6g | Sugar: 9g | Vitamin A: 60IU | Vitamin C: 0.8mg | Calcium: 123mg | Iron: 5mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Adapted from Pastry Affair.

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  1. I used 1 cup GF Perfect Four Blend and 1/2 cup Organic Coconut flour....I needed more liquid and added water until I got the consistency I wanted....delicious!

    1. Thanks so much, Jenn! I have to say...they are crispy and yummy. 😉 Hope you have a chance to try them!

  2. Looks amazing! I'm constantly looking for vegan breakfast ideas and this one is a keeper - pinning for future reference. So glad I popped over from Best of the Weekend!

    1. I'm very glad you popped over as well, Jen! Enjoy the waffles and thanks so much for the pin! 🙂

  3. O.M.G! Coconut is my absolute weakness, and I love making waffles. I'm definitely going to be giving these a try!

    1. I'm a big coconut fan too, Holly. 🙂 I hope you love these as much as my family enjoys them!

  4. Can't wait to try these waffles! I love coconut and they look so delicious. Have you ever tried making them with coconut flour so that they are also gluten free? Thanks for sharing on Wake Up Wednesday.

    1. Hi Linda! I'm not very familiar with how to sub coconut flour (or other gluten-free flours), so I haven't tried that with these waffles yet. But I bet it can be done! If you give it a try, will you come back and let us know how it works out? I'm sure a lot of GF folks would love to know! 🙂

    1. You're right, Kelly...nobody would ever guess that these are dairy-free! They're just deliciously coconutty. 😉

  5. Oops--just saw that there was wheat flour in this but I think I can sub it out to make it fit for the dairy-free GF folks in my life 🙂

    1. I'm sorry I'm not more experienced with gluten-free substitutes, Amy, but I hope you'll come back and let me know how these work out if you make them GF! Have fun at your family reunion! 🙂

  6. Samantha, these are absolutely gorgeous! And your recipe could not have come at a better time--we're about to go to a family reunion with some of our GF relatives and I know they will get a kick out of waffles they can actually eat 🙂