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Ube Waffles

with Coconut Ube Whipped Cream


Coconut Ube Whipped Cream:
2 cups heavy cream [480 mL]
1/2 cup cold coconut cream (separated from 13.5 oz can) [120 mL]
1/4 cup granulated sugar [50 g]
1 tsp Ube extract [5 mL]

Ube Waffles
1 cup All-Purpose Flour [120 g]
1 teaspoon baking powder [4 g]
1/2 teaspoon baking soda [2.5 g]
1/4 teaspoon salt [1.5 g]
1/2 cup ube halaya [120 mL]
2 teaspoons ube extract [10 mL]
1 cup coconut milk [250 mL]
1 egg [50 g without shell]
2 tablespoons unsalted butter (melted) [30 g]
2 teaspoons granulated sugar [8.3 g]

Non-stick cooking spray
Option fresh mango for serving

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Coconut Ube Whipped Cream:

In the bowl of your stand-mixer, add in 2 cups of very cold heavy cream and 1/2 a cup of cold coconut cream (separated from 13.5 oz can of full-fat coconut milk).

With the whisk attachment, beat on medium-high speed till the heavy cream mixture increases in volume, about 50% increase in volume.

Stop the mixer and add in 1/4 cup of granulated sugar and 1 tsp of ube extract. Continue beating on medium-high speed until the mixture forms stiff peaks. Leave this whipped cream in the fridge till you're ready to serve.

Ube Waffles:

In a large mixing bowl add 1 cup of All-Purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk together the dry ingredients and set this aside.

In another large mixing bowl add a 1/2 cup of ube halaya, 1 large egg, 2 teaspoons ube extract, 1 cup coconut milk (separated from the 13.5 oz can of full-fat coconut milk from earlier), 2 tablespoons melted unsalted butter, and 2 teaspoons of granulated sugar. Mix these together until smooth.

Pour the dry ingredients into the wet ingredients mixture and stir together just until combined.

Preheat your waffle maker based on your manufacturer’s instructions. Our waffle maker will go from red light to green light when it is preheated and ready to make crispy delicious waffles.

Lightly spray your waffle iron with a non-stick cooking spray. Using a 1/2 cup measuring cup scoop up a 1/2 cup of batter and pour it into the waffle maker. Cook the waffles according to the manufacturer’s instructions. You can usually tell when the waffles are done because the steam coming from the waffle maker will dissipate.

Once the waffle is done, open the waffle iron and carefully remove the waffle using a fork or tongs. You want your waffles to be crispy on the outside and cakey on the inside. To keep the waffles crispy place, them on a wire cooling rack as you make the next batch. The waffles will release steam so placing them on a plate or flat surface will result in them becoming soggy.

Be sure to let your waffle iron heat up between waffles. You want your waffle iron to be hot so that it crisps up. Continue cooking until you’ve used up all the batter.


To serve place some fresh cut mangoes and a dollop of our homemade coconut ube whipped cream on top of your waffles and enjoy!

If you have extra waffles put them into a plastic Ziploc bag and freeze them. These will keep in the freezer for a month or two. When you want to serve pop them into a toaster and they’ll be crispy and delicious.



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