Coconut French Toast with Coconut Syrup

Hello Breakfast! Ordinary French toast gets a major upgrade with a few exciting coconut additions. This fluffy french toast is made with creamy coconut milk and then it gets more real coconut flavor from pure coconut extract. Then it's cooked until perfectly golden and drenched with an irresistible, deliciously sweet coconut syrup (which again is full of real coconut flavor from coconut milk and extract) and to finish it's sprinkled with what more but the real thing, shredded sweetened coconut. 

I listed below additional ideas for this french toast which I cannot wait to make in the future. This recipe is definitely going into my breakfast (and dinner) rotation! Enjoy and share!

Coconut French Toast

Yields 10 slices (about 5 servings)


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 1" slices day or two old French Bread

Coconut Syrup, for serving, recipe follows

Sweetened shredded coconut, for serving, optional


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


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


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.

Recipe Source: Cooking Classy (adapted slightly from my Buttermilk French Toast and Vanilla Cream Syrup)

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