I finally cracked a Vietnamese Pandan Waffle Recipe and the result is impossibly crisp edges with pillowy coconut-scented green centers you won’t believe.

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I am obsessed with these Vietnamese Waffle leaves of green-scented madness. I love the way pandan hits the batter, and the coconut milk makes every bite rich but never heavy.

I eat them for a lazy Sunday Vietnamese Brunch or as a guilty snack between meetings. They crack, they steam, they smell like something I can’t stop thinking about.

And the shredded coconut on top is the best kind of mess. I don’t pretend they’re delicate.

I like sticky, fragrant chunks you can tear apart with your hands. Pure, loud, slightly sweet, and impossible to resist.

Worth every single bite.

Ingredients

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All purpose flour: the waffle body, gives chew and structure you can bite into.
Tapioca starch: lightens the batter, makes edges crisp and slightly chewy.
Basically magic.
Granulated sugar: sweetens and helps browning, gives tiny crunchy spots on edges.
Baking powder: helps the waffle puff up, makes it airy not dense.
Fine salt: balances sweetness and brings out coconut and pandan notes, don’t skip it.
Eggs: add protein and lift, make waffles tender and richer.
Coconut milk: creamy, tropical backbone; it’s what makes these feel indulgent.
Vegetable oil or butter: keeps waffles moist and gives that golden crust.
Pandan extract or juice: fragrant green hint, floral and grassy, very Vietnamese.
Shredded coconut: chewy texture and real coconut hits in every bite.
Vanilla extract: warm background note that ties coconut and pandan together.
Sweetened condensed milk: optional drizzle, super sweet and creamy, you’ll want more.

Ingredient Quantities

1 cup (125 g) all purpose flour

1/4 cup (30 g) tapioca starch

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon fine salt

2 large eggs, room temperature

1 cup (240 ml) full fat coconut milk

2 tablespoons vegetable oil or melted unsalted butter

1 teaspoon pandan extract or 1/4 cup fresh pandan juice (blended and strained)

1/2 cup (40 g) shredded fresh or dessicated coconut, plus extra for sprinkling

1/2 teaspoon vanilla extract

2 tablespoons sweetened condensed milk for serving, optional but really good

How to Make this

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1. Whisk together 1 cup flour, 1/4 cup tapioca starch, 2 tbsp sugar, 1 tsp baking powder and 1/4 tsp salt in a bowl; set aside.

2. In another bowl beat 2 room temp eggs, then add 1 cup full fat coconut milk, 2 tbsp vegetable oil or melted butter, 1/2 tsp vanilla and 1 tsp pandan extract or 1/4 cup fresh pandan juice; stir until mostly smooth — small lumps are ok.

3. Pour the wet into the dry and fold gently until just combined, do not overmix or your waffles will be tough; the batter should be slightly thick but pourable, add a splash more coconut milk if it seems too stiff.

4. Fold in 1/2 cup shredded coconut, reserve a little for sprinkling on top later.

5. Let the batter rest 8 to 10 minutes at room temp so the starches hydrate and the bubbles settle, this helps make a tender inside and crisp outside.

6. Preheat your waffle iron until hot and brush or spray lightly with oil; if it’s not well oiled the coconut bits can stick.

7. Spoon or pour batter into the center of the iron (amount depends on your iron size), close and cook 3 to 5 minutes until deep golden and crispy on the edges, check early once so you dont burn them.

8. Transfer waffles to a wire rack set on a baking sheet and keep in a low oven (about 200 F / 90 C) if making a batch so they stay crisp instead of steaming soft.

9. Serve warm topped with extra shredded coconut and drizzle with 2 tbsp sweetened condensed milk if you like it sweet and authentic, it’s really good.

Equipment Needed

1. Large mixing bowl for the dry ingredients (and another medium bowl for the wet stuff if you want to be tidy)
2. Whisk (or a fork if you’re lazy)
3. Measuring cups and spoons (accurate for 1 cup, 1/4 cup, tbsp, tsp)
4. Rubber spatula or wooden spoon for folding the batter gently
5. Waffle iron, preheated and ready to go
6. Pastry brush or nonstick spray to oil the iron so coconut doesn’t stick
7. Ladle or large spoon to portion batter into the iron
8. Wire cooling rack set over a baking sheet to keep waffles crisp in a low oven

FAQ

What can I use instead of pandan extract if I don't have it?

You can use fresh pandan leaves blended with a little water then strained, about 1/4 cup juice for this recipe. If you can't find pandan at all, a tiny bit of matcha or vanilla will change the flavor but still be tasty.

My batter seems too thick or too thin, what do I do?

If it’s too thick add a tablespoon or two of coconut milk or regular milk until it pours slowly. If it’s too thin add a little flour or tapioca starch, 1 teaspoon at a time, until it has a thick pancake batter feel.

Can I make these in advance and reheat them?

Yes, you can cool waffles completely, store in an airtight container in the fridge for 2 days or freeze up to a month. Reheat in a toaster or oven at 350°F (175°C) for 5 to 8 minutes to crisp them back up.

How do I get the outside crispy but keep the inside soft?

Make sure your waffle iron is hot before pouring batter. Don’t open it too soon. Using a combo of all purpose flour and tapioca starch helps crispness while coconut milk keeps the inside tender.

Can I swap the shredded coconut for something else?

You can skip it or use chopped toasted nuts for crunch, but shredded coconut gives the signature texture. If using desiccated coconut, consider toasting lightly for more flavor.

Is sweetened condensed milk necessary?

No, it’s optional but really good. You can drizzle it for extra sweetness and richness or serve with honey, maple syrup, or coconut cream instead.

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) Recipe Substitutions and Variations

All purpose flour: use 1 cup plus 2 tablespoons cake flour for a lighter crumb, or swap with 1 cup rice flour for a gluten free chewier waffle (you may need a touch more liquid).
Tapioca starch: replace with equal parts cornstarch or potato starch; cornstarch gives a similar crisp chew while potato starch keeps things a bit more tender.
Pandan extract or fresh pandan juice: if you dont have pandan, use 1 teaspoon vanilla plus 1/8 teaspoon almond extract for a different but pleasant aroma, or 1/4 teaspoon matcha for color and a subtle grassy note (not the same flavor, but it works).
2 large eggs: for vegan or egg-free, use 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) or 1/2 cup mashed banana or applesauce for extra moisture and binding.

Pro Tips

1. Rest the mixed batter 8 to 10 minutes before cooking so the tapioca and flour hydrate. That makes the interior tender while helping the exterior crisp up when it hits the hot iron.

2. Brush the waffle iron well with oil each batch, and wipe off any charred coconut bits between batches. Coconut shreds stick more than batter, so a thin even layer of oil prevents tearing and burning.

3. Use slightly less liquid if you want extra crunchy edges, or a splash more coconut milk if the batter seems too thick. Spoon a little extra shredded coconut on top of each waffle in the iron for instant crunchy bits.

4. Keep cooked waffles on a wire rack in a low oven (around 200 F / 90 C) while you finish the batch to stay crisp. For reheating, pop them in a toaster or oven rather than microwave so they recover their texture.

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally cracked a Vietnamese Pandan Waffle Recipe and the result is impossibly crisp edges with pillowy coconut-scented green centers you won't believe.

Servings

servings

Calories

330

kcal

Equipment: 1. Large mixing bowl for the dry ingredients (and another medium bowl for the wet stuff if you want to be tidy)
2. Whisk (or a fork if you’re lazy)
3. Measuring cups and spoons (accurate for 1 cup, 1/4 cup, tbsp, tsp)
4. Rubber spatula or wooden spoon for folding the batter gently
5. Waffle iron, preheated and ready to go
6. Pastry brush or nonstick spray to oil the iron so coconut doesn’t stick
7. Ladle or large spoon to portion batter into the iron
8. Wire cooling rack set over a baking sheet to keep waffles crisp in a low oven

Ingredients

1 cup (125 g) all purpose flour
1/4 cup (30 g) tapioca starch
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
1 cup (240 ml) full fat coconut milk
2 tablespoons vegetable oil or melted unsalted butter
1 teaspoon pandan extract or 1/4 cup fresh pandan juice (blended and strained)
1/2 cup (40 g) shredded fresh or dessicated coconut, plus extra for sprinkling
1/2 teaspoon vanilla extract
2 tablespoons sweetened condensed milk for serving, optional but really good

Directions

Whisk together 1 cup flour, 1/4 cup tapioca starch, 2 tbsp sugar, 1 tsp baking powder and 1/4 tsp salt in a bowl; set aside.
In another bowl beat 2 room temp eggs, then add 1 cup full fat coconut milk, 2 tbsp vegetable oil or melted butter, 1/2 tsp vanilla and 1 tsp pandan extract or 1/4 cup fresh pandan juice; stir until mostly smooth — small lumps are ok.
Pour the wet into the dry and fold gently until just combined, do not overmix or your waffles will be tough; the batter should be slightly thick but pourable, add a splash more coconut milk if it seems too stiff.
Fold in 1/2 cup shredded coconut, reserve a little for sprinkling on top later.
Let the batter rest 8 to 10 minutes at room temp so the starches hydrate and the bubbles settle, this helps make a tender inside and crisp outside.
Preheat your waffle iron until hot and brush or spray lightly with oil; if it’s not well oiled the coconut bits can stick.
Spoon or pour batter into the center of the iron (amount depends on your iron size), close and cook 3 to 5 minutes until deep golden and crispy on the edges, check early once so you dont burn them.
Transfer waffles to a wire rack set on a baking sheet and keep in a low oven (about 200 F / 90 C) if making a batch so they stay crisp instead of steaming soft.
Serve warm topped with extra shredded coconut and drizzle with 2 tbsp sweetened condensed milk if you like it sweet and authentic, it's really good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.