Coconut Cranberry Waffle

Fluffy on the inside, crispy on the outside, this coconut waffles with desiccated cranberry are the perfect light brunch to star your weekend life.


Skill Level


Cook Time

15 mins




  • Warm milk: 100g
  • Fine sugar: 50g
  • Salt: 1/4 teaspoon
  • Egg: 2 pieces
  • Instant Yeast: 5g
  • Low-gluten flour: 240g
  • Melted butter: 100g
  • Vanilla Powder: 0.4g
  • Pearl sugar: 100g
  • FuFann Coconut Paste: proper amount
  • Dried cranberry: proper amount


  1. Melt the cream, heat the milk to a mild temperature.
  2. Add all the ingredients to the bowl in order except the pearl sugar and stir into a batter.
  3. Ferment for 1 hour in a warm place.
  4. Add the pearl sugar and mix well.
  5. Pour batter in a waffle machine, bake at 180℃ for 3 minutes, then cool it.
  6. Shred dried cranberry.
  7. Coconut paste water-barrier heating to liquid.
  8. Then pour it on the waffle and sprinkle with dried cranberry.

❤️ ❤️  If you make this recipe, be sure to snap a photo and hashtag it #FuFann. I'd love to see what you cook!

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