Coconut Waffles with Strawberry Rhubarb Compote
I am sharing this recipe in partnership with Krusteaz, for whom I am proud to be a brand ambassador. As always, all opinions are mine, and THANK YOU for supporting the brands that make it possible for me to continue creating great recipes for you.
Happy Friday!! It’s almost the weekend, and instead of a TGIF cocktail like last week’s birthday cake martini, we are serving up breakfast this Friday morning. Whether for a quick or lazy breakfast, I am begging you to try these Coconut Waffles with Strawberry Rhubarb Compote this weekend. It’s like, WHOA!! And gets you ready for any summer activities you have planned this weekend. My planned activities = ZERO! But I am sure I will still be making these waffles for no reason.
Let me elaborate on why you NEED these waffles in your life like yesterday.
First of all, the waffles are made with coconut milk. That is important in my life..and yours too 🙂 Using Krusteaz’s Belgian Waffle mix (a staple in my kitchen), I substituted water in the instructions with coconut milk.
Taking things further, I had a few stalks left from a recent rhubarb purchase, so I decided to make a compote to go on top. Fresh strawberries and rhubarb are cooked down to a thick compote and used to top the waffles because no one wants to top their waffles with boring syrup, even on those busy mornings.
And if you are brave like me, you add some whipped cream on top for a real morning party! Being a coconut addict, I made some coconut whipped cream for these, but you can use just regular whipped cream, of course (but why would you?? just saying!).
- 1 cup fresh strawberries, hulled and halved
- ¼ cup rhubarb, chopped in 1-inch pieces
- 2-3 tablespoons granulated sugar
- 3 cups Krusteaz Belgian Waffle Mix
- ⅓ cup melted coconut oil
- 1⅓ cup water
- 2 eggs, at room temperature
- ⅓ cup coconut flakes (optional)
- Fresh whipped cream
- Fresh strawberries, halved
- To make the compote, combine the strawberries, rhubarb, and sugar in a small saucepan set over medium heat. Cook until the strawberries and rhubarb are softened and the compote thickens up.
- Remove from heat and let cool while you make the waffles.
- Heat and lightly grease the waffle iron.
- Whisk waffle mix, coconut oil, water, and eggs until smooth. Fold in the coconut flakes until combined.
- Let the batter stand for 2 minutes.
- Pour about 2/3 cup of batter onto the waffle iron. Cook until waffles are golden brown.
- Serve waffles with compote and fresh whipped cream, and fresh fruits.
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