I am sharing this coconut lemon creme waffles recipe in partnership with Krusteaz, for whom I am proud to be a brand ambassador. As always, all opinions are 100% mine.

These coconut lemon creme waffles takes your ordinary waffle recipe to a new level with coconut and lemon zest in the waffles to a creamy lemon pie topping.

Hello friends! I hope you all had a wonderful Easter weekend.

How’s the slowly warming weather in your neck of the woods? We keep going in and out of winter temps, but there are signs everywhere that Spring is on its way. I can’t wait because I am dying to put lemon and lavender in everything. I started with some lavender and green tea, and now these coconut lemon creme waffles add to that to spruce up my weekend breakfast.

As with all my waffle recipes here on the blog, I used my favorite Krusteaz waffle mix to start. I’ve been extremely lucky and glad to be a brand ambassador (and Baker’s Dozen) for this family-owned company that makes simple mixes with quality ingredients this past year. I love using their mixes to create recipes that make any day special. From Spring perfect Meyer Lemon Pound Cake to Christmas cookies like these Cranberry Orange Vanilla Cookies and the hub’s all-time favorite Snickerdoodle Peanut Butter Cookie Cake, you’ve joined me in reinventing these mixes, and I cannot thank you enough!

Coconut Lemon Creme Waffles

To round off the year with Krusteaz, these coconut lemon creme waffles only made sense since we started with lemon (Meyer Lemon Pound Cake). For these, I used coconut milk instead of water to make the waffles and added some fresh lemon zest. The topping is really where the action is. I started with a basic lemon pie filling, not the canned stuff but homemade, and I whisked in some coconut milk to the pie filling as I made it. The resulting coconut lemon pie filling is amazing; sweet, tart and lip-puckering. I am scaling the recipe up to make an actual pie soon because I can see it is just wonderful.

I added some whipped cream cheese to this coconut lemon pie filling, resulting in a creamy topping that is oh-so-great!! The hubs declared it the best waffles, and we’ve had them twice in a week. I am sure you will enjoy this if you are lemon and/or coconut fan! This recipe is taking your waffles beyond maple syrup because why should every weekend be ordinary?

These coconut lemon creme waffles takes your ordinary waffle recipe to a new level with coconut and lemon zest in the waffles to a creamy lemon pie topping.

If you have not yet tried Krusteaz, I urge you to grab one of their mixes soon (they are in most grocery stores)! You will love them as much as we do, and don’t forget to check out my year of recipes using their mixes for inspiration!

Coconut Lemon Creme Waffles
Yield: 4-5 waffles

Coconut Crème Waffles

Bring some tropical and lip-puckering lemon to your waffles!! These are very good!!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 3 cups Krusteaz Belgian Waffle Mix
  • 2 large eggs
  • 1/3 cup oil
  • 1 ½ cups coconut milk
  • 2 tablespoons lemon zest


  • 1 cup (8 oz package) cream cheese, softened
  • 1 2/3 cups coconut lemon pie filling (recipe below)
  • 1 teaspoon lemon zest
  • 1/4 cup coconut flakes, toasted

Coconut Lemon Creme Pie filling:

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • Dash of salt
  • 1/2 cup coconut milk
  • 1 egg yolk, slightly beaten
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon lemon peel
  • 2 tablespoons lemon juice
  • 4 ounces cream cheese


  1. Heat and grease conventional waffle iron.
  2. Whisk together the waffle mix, eggs, oil, zest, and coconut milk in a medium bowl. Mix until not lumpy.
  3. Pour batter onto waffle iron and cook for 3-4 minutes or until golden brown.
  4. Whisk together the cream cheese, lemon zest, and coconut pie filling in a medium bowl. Serve waffles with crème topping and coconut flakes.

Lemon Coconut Pie Filling:

  1. Whisk together sugar, cornstarch, salt, and coconut milk in a small saucepan. Set over medium heat and bring to a boil.
  2. Cooking, constantly stirring, for 2 minutes. Add a small amount of the hot mixture into the egg yolk.
  3. Return the egg yolk mixture into the saucepan and bring to a boil again. Cook for another two minutes until thickened.
  4. Remove from heat and stir in the butter, lemon zest, and lemon juice. Let cool.
  5. When ready to serve, mix the cream cheese with the pie filling.


Adapted from Krusteaz.com

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