Air Fryer Turmeric Golden Milk Waffles with Coconut Cream
Warm, spiced waffles infused with turmeric, ginger, and coconut milk, crispy on the outside and tender within. Cooked in the air fryer for a hands-off approach, topped with whipped coconut cream and a drizzle of honey. These golden waffles deliver the comforting flavors of golden milk in waffle form—earthy turmeric, bright ginger, and creamy coconut throughout.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 8 waffles (2 per serving)
Steps
Before you start
- Preheat your air fryer to 380°F (193°C) for at least 5 minutes
- Chill the coconut cream can in the refrigerator for at least 30 minutes before topping
- Have all dry ingredients measured and ready
- Use full-fat coconut milk for richer flavor in the batter
Whisk dry ingredients
- In a medium bowl, whisk together 1.5 cups (180 g) all-purpose flour, 1.5 tsp (4.5 g) turmeric powder, 0.75 tsp (1.8 g) ground ginger, 0.5 tsp (1.2 g) cinnamon, 1.5 tsp (6 g) baking powder, and 0.25 tsp (1.5 g) salt.
- Make sure the turmeric is evenly distributed so the color and flavor are consistent throughout.
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Ready when: Spices are fully incorporated and the mixture is uniform golden yellow
Tip: Whisk thoroughly to break up any lumps of baking powder; this ensures even rise in the waffles.
Combine wet ingredients
- In a separate medium bowl, whisk together 2 room-temperature large eggs, 0.75 cup (180 ml) unsweetened full-fat coconut milk, 4 tbsp (57 g) melted unsalted butter, and 1 tsp (5 ml) vanilla extract until well blended and smooth.
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Ready when: Mixture is pale, homogeneous, and no visible egg streaks remain
Tip: Room-temperature eggs blend more smoothly into the batter and create a lighter texture.
Combine wet and dry
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Gently fold together with a spatula or whisk until just combined—do not overmix.
- Small lumps are fine; overmixing develops gluten and makes waffles tough.
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Ready when: Batter is thick, golden, and streaked but not smooth; no dry flour visible
Tip: Fold gently to preserve air bubbles in the batter, which create lighter, fluffier waffles.
Preheat and prepare air fryerOven 380°F / 195°C
- Make sure your air fryer is preheated to 380°F (193°C) for at least 5 minutes.
- Lightly spray the waffle press basket or grid with non-stick cooking spray.
- This prevents sticking and helps the waffles release cleanly.
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Ready when: Air fryer beeps or display shows it has reached 380°F (193°C)
Tip: A fully preheated air fryer ensures even, crispy exteriors on the waffles.
Cook first batch of wafflesOven 380°F / 195°C
- Pour about 0.5 cup (120 ml) of batter into the preheated air fryer waffle basket—fill it generously but do not overfill or batter will seep out.
- Close the waffle press and air fry at 380°F (193°C) for 10–12 minutes.
- The waffle is done when it is golden brown, crispy on the outside, and the sides feel firm when you gently press them.
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Ready when: Waffle is deep golden brown, crisp on the edges, and releases easily from the basket
Tip: Don't open the waffle press partway through cooking; this releases steam and prevents crisping.
Remove and cool first batch
- Carefully remove the cooked waffle from the air fryer basket and transfer it to a wire rack or plate.
- Allow it to cool for 1–2 minutes so it sets and becomes fully crispy.
- Repeat the cooking process with the remaining batter in batches of one waffle at a time, using the same temperature and time.
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Ready when: Waffle is no longer steaming and feels firm throughout
Tip: Placing waffles on a wire rack prevents the bottom from becoming soggy as steam escapes.
Whip coconut cream
- While the waffles cook, open a can of chilled full-fat coconut milk and scoop out the thick coconut cream (it naturally separates from the liquid).
- Place 0.75 cup (180 ml) of coconut cream in a medium bowl or the bowl of an electric mixer.
- Whip on medium-high speed for 2–3 minutes until soft peaks form and the mixture is light and fluffy.
- Be careful not to overbeat or it will separate and become grainy.
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Ready when: Cream is pale, fluffy, and holds soft peaks when the whisk is lifted
Tip: Keep the coconut cream very cold and chill your mixing bowl for best whipping results.
Warm maple syrup
- In a small saucepan over low heat, warm 0.25 cup (60 ml) pure maple syrup for 1–2 minutes, stirring occasionally, just until it flows easily.
- Do not let it boil.
- This makes it easier to drizzle over the warm waffles.
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Ready when: Syrup flows freely and shows small wisps of steam
Tip: Warming the syrup prevents it from becoming sticky and difficult to pour over the delicate waffles.
Assemble and serve
- Arrange the warm waffles on serving plates.
- Top each waffle with a generous dollop of whipped coconut cream (about 2–3 tbsp per waffle).
- Drizzle each plate with warm maple syrup.
- If desired, add a light drizzle of raw honey for extra sweetness and shine.
- Serve immediately while the waffles are still warm and crispy.
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Ready when: Waffles are plated with toppings ready to serve
Tip: Serve right away to keep the waffles crispy; whipped coconut cream melts quickly on warm waffles, which is part of the appeal.
Good to know
Tips
- Air fryer waffles cook faster than traditional waffle makers because of the circulating heat; check at 10 minutes to avoid overbaking.
- For extra crunch, spray the waffles lightly with cooking spray halfway through cooking to enhance browning and crisping.
- Turmeric stains, so use a light-colored cloth or disposable towel when wiping your air fryer basket to avoid discoloration.
- If you don't have a waffle press attachment for your air fryer, you can pour the batter directly into a perforated air fryer basket and cook at the same temperature, checking for doneness at 9–10 minutes. The result will be less defined in shape but equally delicious.
Make ahead
Batter can be prepared up to 2 hours ahead and stored, covered, in the refrigerator. Stir gently before cooking. Cooked waffles can be stored in an airtight container at room temperature for up to 2 days; reheat in a 350°F (175°C) toaster oven for 3–4 minutes to restore crispiness. Coconut cream can be whipped up to 1 hour ahead and refrigerated, covered, but rewhip for 30 seconds if it has begun to separate.
Storage & reheating
Room temperature (covered, airtight container): up to 2 days. Refrigerator (airtight container): up to 3 days. Freezer (individually wrapped in parchment, then in a zip-top bag): up to 1 month. To reheat: Toast in a 350°F (175°C) toaster oven for 3–4 minutes to restore crispiness, or microwave for 20–30 seconds (but this will soften them).
Substitutions
- unsweetened full-fat coconut milk → whole milk or oat milk. The waffles will be slightly less rich and creamy, but still delicious. Use the same volume (0.75 cup / 180 ml).
- full-fat coconut cream (thick part of canned coconut milk) → heavy whipping cream or Greek yogurt. Heavy cream will whip to fluffy peaks like coconut cream; Greek yogurt offers a tangier topping with more protein. Use the same volume.
- pure maple syrup → agave nectar or date syrup. Both offer a mild, neutral sweetness. Use the same volume and warm gently before serving.
- ground ginger → fresh ginger, finely grated. Use 1.5 tbsp (about 12 g) of fresh ginger finely grated. This provides a brighter, more intense ginger flavor.
