Take a step away from your plain standby french toast recipe and make some Coconut French Toast. It’s made with coconut milk and sweetened shredded coconut.
I’m not gonna lie. I came up with this recipe when we ran out of milk. There. I said it. We had this beautiful loaf of day old bread and no milk. I wanted french toast. Options… What are my options? And then all of a sudden I had the greatest idea. Use lite coconut milk instead of regular milk or half and half, and then throw in some sweetened shredded coconut for good measure. This french toast was super easy to make and most importantly, it was delicious.
I took a handful of blackberries out of the freezer that I had picked a few weeks back. I love to pair tart with sweet. I love to pair salty with sweet too, but all of my bacon was frozen and I was too hungry to wait. A little drizzle of pure maple syrup, a ripe Oregon berry on the fork, a hot cup of coffee – yeah, that morning started off just the way I like it.
Coconut French Toast
- 1 loaf bread thick slices
- 14 ounce can lite coconut milk
- 1 egg
- 1 tablespoon vanilla
- 1 cup loosely packed sweetened coconut
- 2 tablespoons butter
- Pure maple syrup powdered sugar, or berries
- In large shallow disk, whisk egg, coconut milk, and vanilla. Stir in shredded coconut.
- In a single layer, arrange bread slices. Turn frequently, scooping the coconut so that each side is well coated. Allow to sit until bread is well saturated with mixture, as little as 15 minutes or as much as overnight in the refrigerator. Stale or bread with a crisp outer shell takes longer.
- Heat large griddle over medium low heat. Melt 2 tablespoons butter.
- Arrange the saturated pieces on the griddle. The coconut pieces may not want to stick so spoon additional coconut onto each slice. Allow to cook until golden brown, about 10 minutes, then turn once to brown other side. Low and slow is best with this recipe as the coconut may burn with higher heat.
- Top with syrup, powdered sugar, berries, or all of the above.