Looking for a simple way to elevate your weekend brunch and bring some summer flair to the table? This Coconut French Toast recipe will add sweetness and a tropical flavor to the classic morning dish.
A coconut milk and orange juice batter turns your bread into a creamy, golden-hued slice ready to be generously covered by a blanket of shredded coconut.
The resulting French Toast is a sumptuous breakfast, so moist and sweet that you can eat it on its own without any syrup. Serve with fresh berries for a beautiful presentation.
But of course if you must try with syrup…you won’t be disappointed. 😉
Coconut French Toast
2018-04-12 18:29:22
Serves 4
Prep Time
15 min
Cook Time
25 min
Ingredients
- 4 large eggs
- 3/4 cup canned coconut milk
- 1/4 cup orange juice
- 1 teaspoon coconut extract
- 1/8 teaspoon sea salt
- 1 1/2 cup shredded unsweetened coconut
- Coconut oil, for greasing the skillet
- 8 (1/2-inch-thick) slices French bread
Instructions
- Preheat the oven to 225F.
- In a large bowl, whisk together the eggs, coconut milk, orange juice, coconut extract, and salt.
- Spread the coconut on a large plate and set next to the egg mixture.
- Set a skillet over medium heat and grease it lightly with coconut oil.
- Dip the bread slices into the egg mixture, two at a time, and then dredge the soaked bread in the coconut so that both sides are well covered.
- Fry the French toast in the skillet until golden brown on both sides, about 3 minutes per side.
- Place the cooked French toast on a plate in the oven to keep warm while you cook the rest.
- Repeat with all the bread slices, adding more coconut to the plate if needed.
- Serve 2 pieces per person.
Flying Fourchette https://www.flyingfourchette.com/
