Description
A delightful Coconut French Toast made with coconut milk and topped with sweet, toasted coconut, evoking fond memories of family gatherings.
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
- Tropical fruit for serving
Instructions
- Whisk together eggs, coconut milk, sugar, coconut extract, and vanilla extract in a shallow container.
- Pour the mixture into your chosen baking dish.
- Spread shredded coconut on a large plate to create a coating station.
- Preheat your griddle or non-stick frying pan to medium heat, approximately 350°F (175°C).
- Set each slice of bread into the egg mixture, soaking each for about 15 seconds.
- Flip the bread to soak the other side for another 15 seconds.
- After soaking, place the bread on the plate with shredded coconut, coating each side thoroughly.
- Grease the griddle or pan with butter, then add the coated bread slices.
- Cook, checking occasionally, until golden brown on one side. Re-grease with butter and flip to cook the other side.
- If not serving immediately, keep the French toast warm in an oven set to 200°F (95°C).
Notes
Use slightly stale or day-old bread for better absorption. Adjust soaking time based on bread freshness.
