Coconut Matcha Waffles | Blueberry Pie Sauce
Imagine biting into a stack of fluffy, perfectly golden waffles infused with earthy matcha and drizzled with some warm blueberry pie sauce… truly, the perfect treat for any matcha aficionados.
Looking for some inspiration?… For more Recipes with Matcha, click HERE! ; for more Recipes with Coconut, Click HERE! ; for more Waffles Recipes, click HERE! ; For more Crêpes Recipes, click HERE! ; for more Pancake Recipes, click HERE! ; and for more Mardi Gras / Carnaval Recipes, click HERE!.
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Coconut Matcha Waffles | Blueberry Pie Sauce
Equipment
Ingredients
COCONUT MATCHA WAFFLES
- 3.17 oz (90 g) butter (Melted)
- 6.70 oz (190 g) all-purpose flour
- 1 Tbsp (15 g) matcha powder
- 1 tsp (4 g) baking powder
- 3.53 oz (100 g) granulated sugar
- 1/16 tsp (0.38 g) sea salt
- 3 eggs (Large)
- 8.64 oz (245 g) unsweetened coconut milk
- 1 tsp (5 g) vanilla bean paste
- 2.65 oz (75 g) shredded coconut
BLUEBERRY PIE SAUCE
- 0.35 oz (10 g) corn starch
- 1.76 oz (50 g) granulated sugar
- 2.12 oz (60 g) spring water
- 1/2 tsp (2.5 g) lemon juice
- 6.70 oz (190 g) blueberries
Instructions
- Prepare a waffle baking pan like you would usually do and set aside. NOTE: For this recipe, I used my waffle tray placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven at 415F/215C. TIPS: Once your oven is preheated, place the waffle baking pan on top of the baking sheet in the oven. This will allow the waffles to have crispy outer layer once baked.
WAFFLES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.3.17 oz butter
- In your mixing bowl, combine the all-purpose flour, matcha, baking powder, sugar and sea salt. Make a well, add the eggs, milk, cooled melted butter and vanilla bean paste. Mix until combined ; then fold the shredded coconut.6.70 oz all-purpose flour, 1 tsp baking powder, 3.53 oz granulated sugar, 1/16 tsp sea salt, 3 eggs, 8.64 oz unsweetened coconut milk, 1 tsp vanilla bean paste, 2.65 oz shredded coconut, 1 Tbsp matcha powder
- Carefully scoop the batter into the prepared waffle baking pan (about 2 scoops per well). Flatten the batter using an offset spatula.
BLUEBERRY PIE SAUCE PREPARATION
- Prepare the blueberry pie sauce while the waffles are in the oven.In a medium sauce pan, mix in the corn starch together with the sugar, spring water and lemon juice. Add the blueberries. Cook on medium heat until thickens. Set aside to cool down.0.35 oz corn starch, 1.76 oz granulated sugar, 2.12 oz spring water, 1/2 tsp lemon juice, 6.70 oz blueberries
BAKE!
- Bake for 12 minutes at 415F/215C. (Every oven heats differently, monitor your waffles from 10 minutes). They are ready when they have puffed up and golden. TIPS: Once my oven is preheated, I like to place the waffle tray in the oven so they get crispy when they are baked.
- Once your Coconut Matcha Waffles are out of the oven, let them cool down for about 1 minute, then flip the baking pan onto a cooking rack to remove the waffles. Serve with a warm blueberry pie sauce on top. Enjoy & Bon Appétit!
Video
Nutrition
Note: For this recipe, I inspired myself from my Coconut and Chocolate Chip Waffles. If you have not tried this recipe, you are in for a treat!, ~Nessa
Imaginez de déguster une montagne de gaufres au thé vert Matcha recouverte d’une sauce à la myrtille: C’est fabuleux! Les saveurs vont si bien ensembles que les aficionados du thé matcha ne pourront pas resister à cette gourmandise estivale!
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Gourmandises organisé par Isabelle du blog Une Ribambelle d’histoires, allez-voir ce que les Marmitonnes ont préparé de bons cette semaine.
Aussi, tous les mois d’Avril, Les Gourmandises Voyagent au Japon avec Hilde du blog Livroblog et Lou du blog My Lou Book.
