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Coconut French Toast Recipe


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     Coconut French Toast

Category   Breakfast - Brunch
Sub Category   None
Servings   5

1/2 cup canned coconut milk, well shaken
1/2 cup milk
5 large eggs
1/2 tsp coconut extract
1/2 tsp vanilla extract
2 Tbsp all-purpose flour
1 Tbsp granulated sugar
1/8 tsp baking powder
1/8 tsp salt
10 1in. slices day or two old French Bread
Sweetened shredded coconut, for serving, optional
Coconut Syrup, for serving, recipe follows
6 Tbsp butter
1 cup granulated sugar
3/4 cup canned coconut milk, well shaken
1 pinch salt
1/2 tsp baking soda
1/2 tsp coconut extract

Preheat a non-stick electric griddle to 350 degrees. In a blender, combine coconut milk, milk, eggs, coconut extract, vanilla extract, flour, sugar, baking powder and salt. Blend on low speed about 10 seconds until well blended. Pour mixture into a shallow bowl. Butter preheated griddle and dip bread slices into egg mixture and allow bread several seconds to absorb the mixture (I like to gently squeeze it like a sponge to make sure it gets soaked all the way through) then allow some of the excess to drip off. Cook on buttered griddle until golden on bottom, then lift bread with a spatula and butter griddle again. Then flip french toast to opposite side and cook opposite side until golden brown. Serve warm with coconut syrup and sprinkle with optional sweetened shredded coconut.
So I haven't tried this yet but I need to very soon, this french toast would be excellent if each slice were coated in a combination crushed cornflakes and ground sweetened shredded coconut (after you dip it in the egg mixture) and then cooked on a buttered griddle as directed. And to go one step further you could slice each piece of bread down the center stuff it with bananas with a little bit of brown sugar or crushed pineapple, diced mangoes or diced strawberries with sugar.
Coconut Syrup- Melt butter in a medium saucepan. Stir in sugar, coconut milk and salt. Bring mixture just to a gentle boil over medium heat, stirring frequently. Remove from heat and stir in baking soda and coconut extract, whisk mixture for about 10 seconds until frothy. Serve warm. Store in refrigerator up to one week in an airtight container.

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