Dessert Waffles with Coconut Cream and Fruit


This recipe for gluten-free dessert waffles was a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Catherine Norris. For the batter and cream, she uses Coconut Milk Beverage and Culinary Coconut Milk, respectively, from So Delicious.

Gluten-Free Dessert Waffles with Coconut Cream and Fruit
Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingCatherine says, “This dessert waffles recipe is delicious and versatile. People don’t expect a waffle for dessert and are pleasantly surprised. My friends tell me it’s to die for, they would never have expected gluten-free, dairy free and sugar free desserts to taste so incredible and are so healthy.”

Special Diet Notes & Options: Dessert Waffles with Coconut Cream

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free, and vegetarian. Just use caution when selecting your all-purpose gluten-free flour, using the one that fits your dietary needs best.

Gluten-Free Dessert Waffles with Coconut Cream and Fruit

Gluten-Free Dessert Waffles with Coconut Cream and Fruit
Prep time
Cook time
Total time
Serves: 4 to 6 servings
for the waffle batter:
for the cream:
  1. In a large mixing bowl combine all of the ingredients. Beat well until blended and smooth. Let stand for about 15 minutes.
  2. Preheat the waffle iron according the its instructions. When hot spray with cooking spray. Then pour the batter into the waffle iron and bake until steaming stops. Remove when done, the waffles can be kept in a stack in a low heat oven until all are made.
  3. To make the whipped cream place the can of coconut milk in the refrigerator and leave it there for about an hour.
  4. Next, turn the can upside-down and open. Pour out the coconut milk and save. Scoop out the firm layer of coconut cream into a large bowl. Whip the cream with a hand beater at high speed for about 5 minutes until it becomes fluffy and light.
  5. Add agave to taste, I used about 2 teaspoonfuls.
  6. Assemble the waffles, coconut cream and fruit of choice. Consider what you've had for your main course and choose fruits that compliment. I've used honeydew melon and blueberries as one combination and clementines, blueberries and pomegranate as my second combo, both look and taste scrumptious with the coconut cream and coconut waffle!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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