Transport yourself to the sunny beaches of the Bahamas with this Tropical Coconut French Toast. This recipe takes traditional French toast and gives it a tropical twist by using creamy coconut milk and sweetened shredded coconut. Crispy on the outside and fluffy on the inside, each slice is infused with the delicious flavors of coconut, vanilla, and tropical sweetness. Served with a dusting of powdered sugar, maple syrup, and fresh tropical fruit, this dish is perfect for a weekend brunch or a getaway-inspired breakfast.
Ingredients:
- 4 slices of day-old French bread (¾ inch / 2 cm thick)
- 4 large eggs
- 1 cup (237ml) unsweetened coconut milk (canned)
- 2 teaspoons granulated sugar
- ½ teaspoon coconut extract
- ½ teaspoon pure vanilla extract
- 1 cup (100g) sweetened, shredded coconut
- Butter, for greasing
- Powdered sugar, maple syrup, and an assortment of tropical fruits for garnish.
Instructions:
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, coconut milk, sugar, coconut extract, and vanilla extract until fully combined and smooth.
- Coat the Bread: Dip each slice of day-old French bread into the egg mixture, ensuring both sides are well coated but not overly saturated. Gently press each coated slice into the sweetened shredded coconut, pressing the coconut flakes onto the bread to stick.
- Cook the French Toast: Preheat a skillet or griddle on medium heat and coat it with butter for a non-stick surface. Place the coconut-coated slices of French toast onto the hot skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. The coconut should be toasted and the bread should be cooked through.
- Serve: Serve the coconut French toast warm with a dusting of confectioner’s sugar, a drizzle of maple syrup, and a side of fresh tropical fruit like mango, pineapple, or papaya for a true island-inspired experience.
Conclusion:
This Tropical Coconut French Toast is a beautiful fusion of sweet and tropical flavors that will instantly transport you to the Bahamas. The combination of creamy coconut milk and toasted shredded coconut gives each bite a rich and nutty flavor, while the addition of tropical fruits and maple syrup adds a refreshing sweetness. Whether you’re looking to elevate your weekend brunch or bring a bit of island sunshine to your morning, this recipe is an easy and delicious way to do it.
Tropical Coconut French Toast with Shredded Coconut
Ingredients
- 4 slices of day-old French bread ¾ inch / 2 cm thick
- 4 large eggs
- 1 cup 237ml unsweetened coconut milk (canned)
- 2 teaspoons granulated sugar
- ½ teaspoon coconut extract
- ½ teaspoon pure vanilla extract
- 1 cup 100g sweetened, shredded coconut
- Butter for greasing
- Powdered sugar maple syrup, and an assortment of tropical fruits for garnish.
Instructions
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, coconut milk, sugar, coconut extract, and vanilla extract until fully combined and smooth.
- Coat the Bread: Dip each slice of day-old French bread into the egg mixture, ensuring both sides are well coated but not overly saturated. Gently press each coated slice into the sweetened shredded coconut, pressing the coconut flakes onto the bread to stick.
- Cook the French Toast: Preheat a skillet or griddle on medium heat and coat it with butter for a non-stick surface. Place the coconut-coated slices of French toast onto the hot skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. The coconut should be toasted and the bread should be cooked through.
- Serve: Serve the coconut French toast warm with a dusting of confectioner’s sugar, a drizzle of maple syrup, and a side of fresh tropical fruit like mango, pineapple, or papaya for a true island-inspired experience.