Fruity Waffle Cups with Vanilla Cardamom Coconut Cream

My daughter and I found these Fruity Waffle Cups with Vanilla Cardamom Coconut Cream to be a heck of a lot of fun to make AND eat! The best part is you have complete creative freedom when it comes to the fillings!

Have y’all seen those commercials in which a family looses their internet service and are besides themselves?

They aimlessly thumb through the yellow pages hoping to find a restaurant review; they spy on their neighbors to stay entertained; and even resort to talking to the family cat – and answering back for it!

Every time my daughter and I have happened on those commercials, we have had a good guffaw – at least, that was until it happened to us.

But, it wasn’t just our internet – it was our power!

In the last week, power outages (yes, outages, as in more than once) have been happening on the regular here in our neck of the woods of North-ish Georgia.

And, we are those oddballs that sit around trying to read in candle light only to give up on it and spy through our windows to see who’s coming and going, which turns into a long winded back and forth conversation with our dogs! Gosh, if our dogs could speak, they’d probably write a book about living with the Charles Chicks!

Speaking of things happening on the regular…

I cannot seem to walk away from waffles…

Whether I am making them from scratch or bringing frozen ones home and using them in new ways, waffles have my heart!

Recently (on a non-power-outage night), when my daughter and I were at our local Walmart, we happened to see that an old favorite of ours, Kellogg’s^® Eggo^® Nutri-Grain^® Whole wheat waffles (in the Breakfast aisle in the Frozen Foods section) had had a make-over!

Since we had had dinner already (for us the best way to grocery shop is on a full belly), I opted to make us some Fruity Waffle Cups with Vanilla Cardamom Coconut Cream for dessert using Kellogg’s^® Eggo^® Waffles. I got them super soft by zapping them in the microwave for 30 seconds and then fitted them into a muffin pan and baked them for about 15 minutes to get them crispy.

After those waffle cups had cooled down, I filled them with some cardamom and vanilla spiked whipped coconut cream and a plethora of fruits like mangoes, kiwi, raspberries, blueberries and blackberriesSince we had had dinner already (for us the best way to grocery shop is on a full belly), I opted to make us some Fruity Waffle Cups with Vanilla Cardamom Coconut Cream for dessert using Kellogg’s^® Eggo^® Waffles. I got them super soft by zapping them in the microwave for 30 seconds and then fitted them into a muffin pan and baked them for about 15 minutes to get them crispy.

By the way, have you ever had whipped coconut cream? If you haven’t, it’s definitely worth a try. And it’s super easy to make – all you need is a can of coconut cream (not coconut milk though the full fat one will work too but the cream works best) any spice and sweetener of your choice, and an electric mixer. Not only is it delicious in these Fruity Waffle Cups, but it goes well with your favorite Waffles!

Fruity Waffle Cups with Vanilla Cardamom Coconut Cream

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Author: Shashi

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My daughter and I found these Fruity Waffle Cups with Vanilla Cardamom Coconut Cream to be a heck of a lot of fun to make AND eat! The best part is you have complete creative freedom when it comes to the fillings

Ingredients

• 1 14 oz can coconut cream
• 1/2 teaspoon cardamom
• 1 teaspoon vanilla
• 2 tablespoons sweetener of choice
• 3 Kellogg’s® Eggo® Nutri-Grain® Whole wheat waffles
• 3 Kellogg’s® Eggo® Nutri-Grain® Low Fat Whole Wheat Waffles
• Couple of Kiwis chopped up I discarded the mid section
• 1 mango diced
• Few raspberries blackberries, blueberries

Instructions

• Preheat oven to 350
• Spray a muffin pan with cooking spray
• Wrap the Eggo® Nutri-Grain® Whole wheat waffles and the Eggo® Nutri-Grain® Low Fat Whole Wheat Waffles in paper towels and microwave for 30 seconds
• Then, while they are soft and pliable, place them into the muffin cups
• Bake for 15 minutes or till crispy (oven temperatures vary so results may vary)
• Remove from the muffin pan and let cool
• Meanwhile, using a handheld electric mixer, whip the coconut cream with the cardamom and vanilla. Add in sweetener and chill till waffle cups are cool.
• When they are cool, spoon the coconut cream into them, top with kiwi, mango, raspberries, blueberries, and blackberries or fruit of your choice and enjoy!

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 263mg | Fiber: 4g | Sugar: 48g

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