Crispy Pandan Bubble Waffle Cones with Mango Coconut Cream Tips, FAQ & printable recipe

Tips for success

For the crispiest waffles, make sure the batter is not too thick—it should pour easily. If it seems too thick, add a tablespoon of coconut milk at a time until it reaches the right consistency.

Also, avoid overfilling the waffle iron; a scant 1/2 cup of batter is usually enough for a standard-sized iron. The waffle should spread to fill the iron without overflowing.

To keep the cones crisp, fill them only when you're ready to serve. If you need to make them ahead, store the unfilled cones in an airtight container at room temperature for up to 2 days.

You can re-crisp them in a 350°F (175°C) oven for 2-3 minutes before filling. When whipping coconut cream, use the solid part only, not the watery liquid, for the best results.

Variations

• Chocolate Bubble Waffle: Replace 2 tablespoons of cake flour with unsweetened cocoa powder and omit the pandan extract. Add 1 tablespoon of sugar to balance the bitterness. Fill with whipped cream and strawberries for a classic pairing.
• Matcha Bubble Waffle: Add 1 teaspoon of matcha powder to the dry ingredients and reduce the pandan extract to 2 ml. The matcha adds an earthy note that pairs well with coconut. Fill with coconut cream and sliced bananas.
• Taro Bubble Waffle: Add 2 tablespoons of taro powder (or taro paste) to the batter and reduce the pandan extract to 1 ml. This gives a lovely purple color and a nutty flavor. Fill with coconut cream and diced pineapple.
• Savoury Bubble Waffle: Omit the sugar and pandan extract. Add 1/2 teaspoon of salt and 1/4 teaspoon of white pepper to the batter. Fill with a scoop of coconut-lime chicken salad and fresh herbs for a savoury twist.

Storage and make-ahead

Fridge

Store leftover whipped coconut cream in the refrigerator for up to 2 days. Waffle cones are best kept at room temperature, not in the fridge.

Freezer

Unfilled waffle cones can be frozen in an airtight container for up to 1 month. Thaw at room temperature and re-crisp in the oven before serving.

Reheat

To re-crisp frozen or stored cones, place them in a 350°F (175°C) oven for 3-4 minutes. Let them cool before filling.

Store unfilled waffle cones in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F (175°C) oven for 2-3 minutes until crisp. Filled cones are best eaten immediately—they will become soggy if stored.

You can make the waffle cones up to 2 days ahead and keep them in an airtight container. Whip the coconut cream up to 2 hours ahead and refrigerate it. Dice the mangoes and refrigerate them in a sealed container for up to 4 hours. Assemble just before serving.

Serving ideas

Serve the bubble waffle cones immediately after filling, while the waffle is still crisp and the cream is cold.

They make a delightful dessert for a party or a fun weekend treat. The combination of textures—crunchy, chewy, creamy, and juicy—is what makes these so special.

These cones are best enjoyed by hand, like an ice cream cone. For a more elegant presentation, you can set them upright in a glass or on a plate.

If you like, drizzle with a little extra coconut milk or sprinkle with toasted coconut flakes—though the video doesn't show that, it's a natural addition.

Frequently asked questions

Recipe card

Crispy Pandan Bubble Waffle Cones with Mango Coconut Cream

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 100 g cake flour
• 25 g tapioca starch
• 2 large eggs
• 100 ml coconut milk
• 5 ml pandan extract
• 50 g granulated sugar
• 1 cup chilled coconut cream
• 2 ripe Ataulfo mangoes, diced

Instructions

1. In a mixing bowl, whisk together the cake flour, tapioca starch, eggs, coconut milk, pandan extract, and sugar until you have a silky, lump-free batter. The mixture should be smooth and pourable, similar to a thin pancake batter.
2. Place the bowl of chilled coconut cream in the refrigerator while you prepare the waffles. Just before serving, whip it with a hand mixer or whisk until soft peaks form, then keep it chilled.
3. Preheat your bubble waffle iron to 200°C (400°F). Lightly grease the iron if needed, following the manufacturer's instructions.
4. Pour the batter into the center of the hot iron, close it, and flip it immediately to spread the batter evenly. Cook for 3.5 minutes, or until the waffle is deeply golden and crisp.
5. Remove the hot waffle from the iron and immediately roll it into a cone shape while it is still pliable. Place the cone on a cooling rack to set and crisp further.
6. Once the cones are completely cool and crisp, spoon the whipped coconut cream into each cone, then top with diced mangoes.
7. Serve the filled cones immediately. For the best experience, eat them right away while the waffle is still crisp and the cream is cold.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

410

Protein

7 g

Carbohydrates

48 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.