The Best Overnight Raised Coconut Waffles

It is waffle season in my kitchen again. Often in colder days, waffle season is strictly dictated only by my mood and my desire to have waffles. It is a season because my waffle maker lives on top of my fridge, and my fridge is in my hallway for my kitchen is TINY (lets write that big), and my only permanent kitchen counter kit is my mixer and my food processor. Everything else lives in the hall and comes in briefly when needed. (Yes, far from a perfect system, but it almost works, for now). 

My waffle maker, like my toasted sandwich maker, only comes in occasionally. This is because when I start to make them I start a flurry of obsession where I will eat little else for a bit until I realise that this-must-stop and I retire them to their hiding place, away from my obsessive waffle desires. 

I love to make yeasted overnight waffles where the batter is left to gurgle away overnight and loosened with eggs and bicarbonate of soda in the morning before hitting the waffle iron – slurp, hiss, flip – and shortly after my plate. The flavour of these waffles is the real draw, they are intensely satisfying (and not sweet, just waffly, right?), but also their airiness. They are so light and crisp. 

I love coconut, and wanted to create a brilliant waffle that embraced that and would also be dairy free, and so I played around with the original Marion Cunningham recipe from her Breakfast Cookbook until I got a perfect coconut waffle. Crisp and light and gorgeous, and so very easy. It looks after itself. 

I paired these with seasonal rhubarb – gorgeous, bright pink and cheerful. Poached until tender and still whole. I heated 75g sugar and 250ml water in a small pot. I reduced the heat and added the rhubarb for 5 minutes, then turned the heat off and allowed it to finish in the residual heat. You can use whatever fruit you like. Mango would be fabulous, with a squeeze of lime. 

Note: these are dairy free and vegan. But joy-FULL! Enjoy. 

More waffle recipes on Eat Like a Girl

The original crisp and fluffy raised waffles

Raised Waffles with Beef Shin and Mushroom Ragu & Gremolata

Buckwheat Waffles with Rhubarb, Apple & Candied Hazelnuts

Spelt & Almond Waffles with Lemon Ricotta & Maple Syrup

Overnight Raised Coconut Waffles
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Overnight Raised Coconut Waffles


  • 400ml tin coconut milk
  • 175ml water – hand warm
  • 7g / 2 1/4 tsp active dry yeast
  • 125g coconut oil
  • 1 tsp sea salt
  • 1 tsp light brown sugar
  • 250 g plain flour
  • 2 large eggs
  • 1/4 tsp bicarbonate of soda
  • Oil or butter for your waffle iron
  • maple syrup / fruit to serve


  • The night before: Combine the coconut milk and water and heat until hand warm (your finger should feel comfortable in it, not too hot or cold, so as to encourage the yeast and not kill it). Sprinkle yeast on top and let it sit for 10 minutes until frothy. Melt the coconut oil and add this. Then add to the flour, salt and sugar, whisking as you do. Cover with clingfilm and leave overnight.
  • The next morning: the batter may be lumpy if it is cold, don't worry, this is just the coconut oil and won't affect the texture of the waffle. The batter will be spongy, the eggs will loosen and enrich it. Whisk in the eggs and bicarbonate of soda (sieve this in to avoid lumps and therefore huge air pockets) until smooth. Use immediately.
  • Heat your waffle iron and coat lightly with a little neutral or coconut oil. Ladle in your waffle batter, as much as your waffle iron needs (mine takes a ladle full). Cook until brown and crisp and eat warm. Best dished up fresh out of the iron but you can save them in the oven (warm at about 80 deg C) while you cook the remaining waffles.
  • Maple syrup or honey will finish these beautifully, and the fruit of your choice. See above for details on poaching rhubarb to go with these.



    Written by Niamh
    Cooking and travelling, and sharing it all with you.