Description
The Coconut French Toast is a decadent breakfast creation that captures the essence of tropical indulgence. Each slice of crisp, golden brown French toast is soaked in a rich mixture of coconut milk and eggs, then encrusted with sweetened coconut flakes. Served with a drizzle of maple syrup, a dusting of confectioner’s sugar, and a selection of vibrant tropical fruits, this dish brings a burst of island flavor to your morning.
Ingredients
4 slices of one day old French bread (about 3/4″ / 2cm thick)
4 large eggs
1 cup (237ml) unsweetened coconut milk, canned
2 teaspoons granulated sugar
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
1 cup (100g) sweetened, shredded coconut
Butter for greasing
Confectioner’s sugar, maple syrup, and tropical fruit for serving
Instructions
Whisk together eggs, coconut milk, sugar, coconut extract, and vanilla extract. Pour into a shallow container such as a 9″x9″ baking tin.
Spread shredded coconut on a large plate.
Preheat a griddle or non-stick frying pan to medium heat (350°F / 175°C).
Dip bread slices in egg mixture for 15 seconds on each side, adjusting time based on bread’s freshness.
Coat each soaked bread slice with shredded coconut on both sides.
Grease the heated griddle with butter. Place bread slices on the griddle and cook until golden brown, re-greasing as necessary.
Keep warm in an oven set to 200°F (95°C) if not serving immediately.
Serve with a sprinkle of confectioner’s sugar, a drizzle of maple syrup, and tropical fruits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350