As soon as you open the can of coconut milk, stir it well so the solids that settled at the bottom mix back in.
Put the coconut milk, egg, salt, sugar, all-purpose flour, instant yeast, and desiccated coconut in a bowl and mix into a dough.
Once it comes together in one mass, add the butter and knead for 10 minutes.
Cover the dough with plastic wrap and let rise at room temperature for about 1 hour.
Divide the risen dough into 6 pieces, cover with plastic wrap, and let rest for 15 minutes.
Bake in a preheated waffle maker for about 3–4 minutes.
Let the golden waffles cool on a wire rack.
Once they’ve cooled slightly, brush them evenly with melted butter.
Coat the buttered surface evenly with desiccated coconut.
Tips
Without the butter, the coconut won’t stick well — brush on a thin layer while the waffles are warm but not hot.
Coconut Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- all-purpose flour 180g
- desiccated coconut 60g
- coconut milk 70g
- egg 1
- salt 2g
- sugar 30g
- unsalted butter 40g, at room temperature
- instant yeast 3g
- desiccated coconut a little
- unsalted butter a little (melted)
Instructions
1. As soon as you open the can of coconut milk, stir it well so the solids that settled at the bottom mix back in.
2. Put the coconut milk, egg, salt, sugar, all-purpose flour, instant yeast, and desiccated coconut in a bowl and mix into a dough.
3. Once it comes together in one mass, add the butter and knead for 10 minutes.
4. Cover the dough with plastic wrap and let rise at room temperature for about 1 hour.
5. Divide the risen dough into 6 pieces, cover with plastic wrap, and let rest for 15 minutes.
6. Bake in a preheated waffle maker for about 3–4 minutes.
7. Let the golden waffles cool on a wire rack.
8. Once they've cooled slightly, brush them evenly with melted butter.
9. Coat the buttered surface evenly with desiccated coconut.
https://hong-recipe.pages.dev/en/recipes/coconut-liege-waffle/
Hong's Recipe