Description
A tropical twist on French toast, made with creamycoconut milk, sweetened shredded coconut, and a touch of vanilla and coconutextract. Serve with powdered sugar, maple syrup, and tropical fruit for adelicious island-inspired breakfast.
Ingredients
Scale
- 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.
Notes
- Use slightly stale bread for the best texture and to prevent sogginess.
- For a vegan option, substitute eggs with a plant-based alternative and use vegan butter.
- To freeze leftovers, wrap individual slices in parchment paper and store them in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Tropical Fusion