This delightful recipe for Coconut Lemon Crème Waffles is shared in proud partnership with Krusteaz, a brand I am honored to represent as an ambassador. As always, every opinion expressed here is 100% my own.

Experience a Tropical Twist with Coconut Lemon Crème Waffles

Hello, fellow food enthusiasts! I trust you had a wonderful Easter weekend, perhaps filled with loved ones and delicious meals. As the last vestiges of winter slowly fade, giving way to the gentle warmth of spring, a longing for bright, refreshing flavors awakens. Here in my kitchen, we’re constantly oscillating between chilly days and glimpses of sunshine, but the vibrant signs of spring are undeniable. My personal obsession right now involves infusing everything with lemon and lavender – a true testament to the season’s awakening. I began with soothing lavender green tea, and now these exquisite Coconut Lemon Crème Waffles have taken center stage, transforming our weekend breakfasts into something truly extraordinary.

Why These Coconut Lemon Crème Waffles Will Transform Your Breakfast

Forget your ordinary maple syrup routine; these waffles are designed to elevate your breakfast or brunch experience to an entirely new realm of deliciousness. Imagine light, fluffy waffles infused with the subtle sweetness of coconut and the bright zing of fresh lemon zest. Now, picture them generously slathered with a luscious, creamy lemon pie topping that boasts a delightful tropical hint of coconut. It’s a symphony of flavors and textures that dance on your palate – sweet, tart, and utterly irresistible. My husband, a self-proclaimed waffle connoisseur, declared them the “best waffles ever,” and we’ve already indulged in them twice this week! If you’re a fan of lemon, coconut, or both, prepare to fall in love with this recipe.

The Secret to Effortless Perfection: Krusteaz Waffle Mix

As with all my go-to waffle creations shared on this blog, the journey to these incredible Coconut Lemon Crème Waffles begins with my absolute favorite: Krusteaz waffle mix. For the past year, I’ve had the immense pleasure and privilege of serving as a brand ambassador and a member of their Baker’s Dozen. Krusteaz is a wonderful, family-owned company renowned for crafting simple mixes with genuinely high-quality ingredients. Their commitment to making baking accessible and enjoyable aligns perfectly with my philosophy of creating recipes that make any day feel special.

Throughout my ambassadorship, you’ve joined me in reinventing their versatile mixes into a variety of delectable treats. From the vibrant and seasonal Meyer Lemon Pound Cake that perfectly captures the essence of spring, to festive holiday delights like these Cranberry Orange Vanilla Cookies, and even my husband’s perennial favorite, the indulgent Snickerdoodle Peanut Butter Cookie Cake – we’ve explored so many delicious possibilities. My gratitude for your continued support and enthusiasm knows no bounds!

Crafting the Ultimate Coconut Lemon Crème Experience

Bringing this year of collaboration with Krusteaz to a close with these Coconut Lemon Crème Waffles felt incredibly fitting, especially since we kicked things off with another lemon-centric treat, the Meyer Lemon Pound Cake. For this recipe, I took the classic Krusteaz waffle mix and gave it a tropical makeover. Instead of water, I opted for rich coconut milk to create the waffle batter, then brightened it further with a generous helping of fresh lemon zest. The result is a waffle that’s subtly sweet, wonderfully aromatic, and boasts an incredibly tender crumb.

But let’s be honest, the true magic unfolds with the topping. I started with a fundamental lemon pie filling – not the store-bought, canned variety, but a meticulously homemade version. As I prepared it, I whisked in a touch of coconut milk, transforming it into an extraordinary coconut lemon pie filling. The flavor is absolutely divine: perfectly sweet, wonderfully tart, and so intensely lemony it makes your lips pucker in the best possible way. This filling is so phenomenal, in fact, that I’m already planning to scale up the recipe to bake an actual coconut lemon pie very soon. It’s truly that good!

To achieve the “crème” in our Coconut Lemon Crème Waffles, I incorporated softened whipped cream cheese into this phenomenal coconut lemon pie filling. The addition of cream cheese lends a luxurious creaminess and a delicate tang that perfectly balances the sweetness and tartness, creating a topping that is simply irresistible. This is not just a topping; it’s a culinary masterpiece that transforms simple waffles into a gourmet experience. It’s proof that breakfast doesn’t have to be ordinary; it can be a celebration of flavor and creativity!

Tips for Waffle Perfection

Achieving perfectly golden and crispy waffles is easier than you think. Here are a few tips to ensure your Coconut Lemon Crème Waffles turn out flawlessly every time:

• Don’t Overmix the Batter: A few lumps in your waffle batter are perfectly fine! Overmixing can develop the gluten too much, leading to tough waffles. Mix just until the ingredients are combined.
• Preheat Your Waffle Iron Thoroughly: A properly heated waffle iron is key to preventing sticking and achieving that desirable crisp exterior. Most waffle irons have an indicator light that tells you when it’s ready.
• Grease Lightly and Evenly: Even with non-stick waffle irons, a light coat of cooking spray or oil ensures easy release. Make sure to grease both the top and bottom plates.
• Portion Correctly: Don’t overfill your waffle iron, as the batter will expand. Follow your waffle iron’s instructions or use about 1/2 to 3/4 cup of batter per waffle, depending on its size.
• Serve Immediately: Waffles are best enjoyed hot and fresh off the iron. If you’re making a larger batch, you can keep cooked waffles warm in a single layer on a baking rack in a low oven (around 200°F/95°C) while you finish the rest.

Elevate Your Topping Game: Troubleshooting and Customization

The coconut lemon pie filling is a star in its own right, and here’s how to ensure it’s perfectly smooth and delicious:

• Temper Your Egg Yolk: When adding the hot mixture to the egg yolk, do so gradually, whisking constantly. This prevents the egg from scrambling.
• Constant Stirring: Don’t walk away from your saucepan while the pie filling is cooking. Constant stirring prevents scorching and ensures a smooth, lump-free consistency.
• Cool Completely: Allow the pie filling to cool completely before mixing it with the cream cheese. This prevents the cream cheese from melting and ensures a stable, creamy texture.
• Smooth Cream Cheese: Make sure your cream cheese is softened to room temperature for easier blending. For an extra smooth topping, you can beat the softened cream cheese by itself briefly before adding the cooled pie filling.

While this recipe is perfect as is, feel free to get creative! A sprinkle of toasted coconut flakes adds a delightful textural crunch and enhances the coconut flavor. A few fresh berries, like raspberries or blueberries, would offer a beautiful color contrast and an extra burst of fruity freshness. You could even garnish with a sprig of fresh mint for an elegant touch.

Don’t Just Take Our Word For It: Try Krusteaz Today!

If you haven’t yet discovered the convenience and quality of Krusteaz, I wholeheartedly encourage you to pick up one of their mixes on your next grocery run – they’re widely available in most stores! You’ll quickly understand why we adore them so much. For even more culinary inspiration, don’t forget to explore my extensive collection of recipes using their versatile mixes right here on the blog. There’s a world of delicious possibilities waiting for you!

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

Ingredients

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

Toppings:

• 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 Crème 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

Instructions

1. Heat and grease a conventional waffle iron.
2. In a medium bowl, whisk together the Krusteaz waffle mix, eggs, oil, 2 tablespoons of lemon zest, and 1 ½ cups of coconut milk. Mix until just combined and most lumps are gone.
3. Pour the batter onto the preheated waffle iron and cook for 3-4 minutes, or until golden brown and cooked through.
4. In a separate medium bowl, whisk together the 1 cup softened cream cheese, 1 teaspoon of lemon zest, and 1 2/3 cups of the prepared coconut lemon pie filling (recipe below). Serve the warm waffles with a generous dollop of this crème topping and a sprinkle of toasted coconut flakes.

For the Coconut Lemon Crème Pie Filling:

1. In a small saucepan, whisk together the ½ cup sugar, 1 tablespoon cornstarch, 1 tablespoon flour, and a dash of salt. Gradually whisk in ½ cup of coconut milk until smooth. Set over medium heat and bring to a boil, stirring constantly.
2. Cook, stirring constantly, for 2 minutes. Remove a small amount of the hot mixture and slowly whisk it into the slightly beaten egg yolk to temper the egg.
3. Return the tempered egg yolk mixture to the saucepan, whisking continuously. Bring to a boil again and cook for another two minutes, stirring constantly, until the filling has thickened considerably.
4. Remove the saucepan from the heat. Stir in the 1 tablespoon unsalted butter, ¼ teaspoon lemon peel, and 2 tablespoons lemon juice. Allow the filling to cool completely.
5. Once the filling is completely cool, beat in the 4 ounces of softened cream cheese until smooth and well combined. This is your luscious Coconut Lemon Crème Pie Filling ready to be used as a topping.

Notes

Adapted from Krusteaz.com

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