Ube Waffles with Coconut Whipped Cream

Awaken your senses with a culinary journey to the Philippines, presented in the delightful form of Ube Waffles. These vibrant, naturally purple waffles are a celebration of ube, or purple yam, offering a subtly sweet, earthy flavor and a stunning hue that’s as captivating as it is delicious. Paired with a light and airy coconut whipped cream, these waffles transcend the ordinary breakfast, transforming into an exotic brunch experience or a whimsical dessert. The delicate crispness of the waffle, the unique taste of ube, and the tropical whisper of coconut cream create a harmonious symphony of flavors and textures, making every bite a delightful escape. Perfect for special occasions, themed brunches, or simply to add a splash of color and unique flavor to your morning.

Detailed Ingredients

For the Ube Waffles:

• 1½ cups (190g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (240ml) milk (dairy or a plant-based milk like almond or soy works well)
• ½ cup (120g) ube purée (purple yam, often found frozen or jarred at Asian grocery stores)
• 2 large eggs, at room temperature
• ¼ cup (60ml) melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract

For the Coconut Whipped Cream:

• 1 can (400ml / 13.5 oz) full-fat coconut milk or cream, chilled overnight in the refrigerator (do NOT shake the can)
• 1–2 tablespoons powdered sugar (confectioners’ sugar), to taste
• ½ teaspoon vanilla extract

Optional Toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Toasted coconut flakes
• Maple syrup, ube halaya, or sweetened condensed milk for drizzling

Step-by-Step Instructions

Part 1: Preparing the Waffle Batter

1. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate medium bowl, combine the milk, ube purée, large eggs, melted coconut oil (or butter), and vanilla extract. Whisk thoroughly until smooth and the ube purée is fully incorporated. The mixture should be a beautiful purple color.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula just until the batter is combined and smooth. Be careful not to overmix, as this can lead to tough waffles. A few small lumps are acceptable.

Part 2: Cooking the Ube Waffles

1. Grease Waffle Iron: Lightly grease your preheated waffle iron with cooking spray or a brush of melted butter/coconut oil, if necessary, even if it’s non-stick.
2. Cook Waffles: Pour or ladle the ube batter onto the hot waffle iron, filling it to about ¾ capacity. Close the lid and cook according to your waffle iron’s instructions, typically 4-6 minutes, until the waffle is cooked through, crisp on the outside, and easily lifts from the iron.
3. Keep Warm (Optional): As waffles finish, you can keep them warm and crisp by placing them on a wire rack in a single layer in a preheated oven set to 200°F (95°C) while you cook the remaining batter.

Part 3: Making the Coconut Whipped Cream

1. Chill Coconut Milk: Ensure your can of full-fat coconut milk has been chilled in the refrigerator overnight (or for at least 8 hours) without shaking. This allows the thick cream to separate and rise to the top.
2. Scoop Cream: Carefully open the can without shaking it. Scoop out the thick, solidified coconut cream from the top, leaving the clear liquid behind (you can save the liquid for smoothies or other recipes).
3. Whip Cream: Place the chilled coconut cream in a cold mixing bowl. Using an electric mixer (handheld or stand mixer) with a whisk attachment, beat on medium-high speed until fluffy.
4. Sweeten: Add the powdered sugar and vanilla extract. Continue to whip until light, airy, and soft peaks form, similar to dairy whipped cream. Be careful not to over-whip, or it may become grainy.

Part 4: Serving

1. Assemble: Stack the warm ube waffles on serving plates.
2. Top: Generously top each stack with a dollop of the freshly made coconut whipped cream.
3. Garnish and Serve: Garnish with fresh berries, toasted coconut flakes, and a drizzle of maple syrup, ube halaya, or sweetened condensed milk. Serve immediately for the best crispy texture.

Tips, Variations, and Storage

• Ube Purée: Ube purée can be found in the frozen section or jarred in most Asian grocery stores. Ensure you use purée, not ube extract, which is primarily for flavor and color.
• Coconut Whipped Cream Success: The key to successful coconut whipped cream is thoroughly chilling the full-fat coconut milk and not shaking the can. Some brands yield better results than others; Thai Kitchen and Savoy are often recommended.
• Waffle Crispness: Waffles are best served immediately. To re-crisp leftovers, place them in a toaster or toaster oven.
• Spice It Up: A pinch of cinnamon or nutmeg in the waffle batter can add a touch of warmth.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free option.
• Storage: Leftover ube waffles can be stored in an airtight container in the refrigerator for up to 3 days. Leftover coconut whipped cream can be stored in an airtight container in the refrigerator for up to 1-2 days, but it may lose some of its fluffiness.

Pairings

• Beverages: Enjoy these waffles with a cup of coffee (especially Vietnamese coffee), hot tea, or a refreshing glass of calamansi juice.
• Fruits: The fresh berries are an excellent complement, but sliced mango or banana would also pair beautifully.

Quick Info

• Prep Time: 15 minutes
• Cooking Time: 10–12 minutes
• Total Time: Approximately 25–27 minutes (not including coconut milk chilling time)
• Servings: 4
• Cuisine: Filipino / Breakfast & Brunch