This is my kids-approved Vietnamese coconut pandan waffles recipe that we documented March 18, 2020. My kids wanted to add an unplanned ingredient near the end. We used a handheld electric beater, two mixing bowls, measuring spoons and cups, and a GE waffle maker.
Wet bowl –
- 1/2 cup sugar
- 2 exlarge eggs
- 3/4 cup coconut cream milk
- 3/4 cup almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup natural pandan extract
Note: Subsitute almond milk with more coconut cream milk or whole milk.
Dry bowl –
- 1 1/4 cup all-purpose-flour
- 1 1/2 cup tapioca flour
- 1/2 teaspoon cornstarch
- 1 tsp baking powder
- 1/3 cup dry shredded coconut flakes (added last)
Surprised ingredient: 6 pieces Almond Joy
1. Prep and measure out ingredients.
2. In a bowl, beat all the wet ingredients together. The wet ingredients include the eggs, sugar, coconut milk, almond milk, vanilla extract, and pandan extract together. Set aside.
3. In another bowl, sift in the all-purpose-flour, tapioca flour, cornstarch, and baking powder together.
4. Mix the flour mixture into the egg mixture.
5. Add in the coconut flakes. Mix or stir well.
The kids went to get some Almond Joy pieces and asked to add it to the batter. I took out the almonds and they crumble the Almond Joy pieces into the batter. They must have used about five pieces.
6. Let the batter sit for 20 minutes.
7. We poured the batter into a large measuring cup and used a tablespoon to scoop the batter into the waffle mold. It takes about five tablespoons of the batter to nicely fill the waffle mold. This batter mix can make about 8 to 10 waffles total. Waffle is cooked when the light green goes on.
Enjoy! These waffles taste best when it’s warm and freshly made. We like the chewy texture from the tapioca flour and the crispness on the outer skin.
Behind the scenes:
This was our first attempt on October 19, 2019.