Hawaiian Waffles with Pineapple and Coconut

Hawaiian Waffles with Pineapple and Coconut

Lynn Pinkham 0

"Let your taste buds cave into an exotic Hawaiian brunch. It's a fruity summer experience like you won't believe! Serve with sliced banana and pure maple syrup."

Ingredients 35 m {{adjustedServings}} servings 463 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat a lightly greased waffle iron.
  2. In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
  3. In a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. Thoroughly mix in the flour mixture. Gently fold in egg whites.
  4. Pour the mixture into the prepared waffle iron, and cook until golden brown.
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Reviews 29

  1. 34 Ratings


I took these waffles to a luau we were having, and they were a hit! I made a double batch which made quite a few waffles, and everyone snapped them up until they were gone. After reading some of the other reviews, I made a few changed to the recipe: I only used half of the sour cream, and doubled the coconut milk. This way they weren't sour at all and the coconut taste was great! I also just used canned crushed pineapple and it worked just fine. Thanks for the great recipe!


Wonderful change to your breakfast table. I used canned pineapple and my 4 yr old didn't like the "crunchies", so I will puree the pineapple before adding to the batter. I'd like a little more coconut flavor, so I'll add a bit of coconut extract. Be sure to give these a try - YUM!!


These were not worth the trouble. The sour cream made them too sour. They were nice and crisp, but I had to use more topping to cover up the sour flavor.