Description
A delightful coconut French toast recipe that captures the essence of shared moments with its crunchy texture and creamy richness.
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 (optional for dusting)
- Maple syrup and tropical fruit for serving
Instructions
- Whisk together eggs, coconut milk, granulated sugar, coconut extract, and vanilla extract in a shallow container.
- Pour the mixture into a baking dish.
- Spread shredded coconut on a plate for coating.
- Preheat griddle or non-stick frying pan to medium heat (about 350°F / 175°C).
- Immersing each slice of bread in the egg mixture for 15 seconds on each side.
- Transfer the soaked slices to the plate with shredded coconut, coating thoroughly.
- Grease the griddle with butter and add the coated bread slices.
- Cook until one side is golden brown, re-greasing and flipping to cook the other side.
- Keep warm in an oven set to 200°F (95°C) if not serving immediately.
Notes
Use day-old French bread for best results. Consider adding a pinch of salt to enhance flavor. For a stronger coconut taste, increase coconut extract. Toasting the shredded coconut before use adds extra flavor.