Preheat waffle maker.

Prepare a measuring cup for 1 cup of coconut milk. Transfer the top layer of the coconut milk from the can into your measuring cup using a spoon. Once the cup is almost filled, you should start to see coconut water in the lower half of the can. Continue transferring coconut water into the measuring cup until it’s full.

Combine coconut milk and coconut oil in a bowl. Stir to mix well. If coconut oil is solid, heat in microwave for a few seconds to melt it before using.

Combine rice flour, tapioca flour, baking powder, brown sugar, and salt in a large bowl. Mix with a spatula. Add the coconut milk mixture. Stir until all the ingredients are fully combined and it forms a smooth batter. The batter should thick enough to coat a spoon and not too runny. You should get about 1 cup of batter.

Pour batter onto the center of the waffle grid until it fills up the grid (the amount will vary depending on your waffle maker). Cook until the surface turns slightly golden, 6 to 7 minutes in my case.

Serve warm with your preferred toppings.

Let waffles rest on a cooling rack if not serving immediately. The waffles will remain crispy even after cooling down, but you should serve them the same day.

Store leftover waffles in a ziplock bag in the fridge or in the freezer for up to a month. Reheat in oven or toaster oven for a crispy texture.