This is something I’ve been dreaming about for a while. I finally got around to trying it out….and wow…just wow. It’s super decadent. If you love french toast, and you love coconut, this is for you. It’s very easy to throw together, despite having many components. And you could easily leave off any one (or two) of the extras and it would still be delicious! (But I wouldn’t skip the coconut whipped cream…because, come on, it’s COCONUT whipped cream!) Hope you enjoy this as much as we did!
Coconut French Toast
- 1 – 16 oz. loaf of Challah
- 5 eggs
- 1 1/2 cups coconut milk (canned)
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
Coconut Whipped Cream
- 1 cup coconut cream, chilled (canned, unsweetened)
- 3/4 cup powdered sugar
- 1 cup large flake dried coconut (unsweetened)
- 1 mango, diced
- maple syrup
Preheat the oven to 350°F. Spread the dried coconut flakes on a baking sheet and toast for 5 minutes, until they are golden brown. Set aside.
Whisk together the eggs, coconut milk, sugar, vanilla, and salt in a bowl. Slice the challah into thick 1-inch slices. Place the bread slices in a large baking dish (such as a pyrex) and pour the liquid over the bread. I do this in two baking dishes, but you can do this twice if you need to, just pour in half the egg mixture, then repeat after you’ve cooked your first batch.
While the bread slices are soaking, you can make the coconut whipped cream. You can use an electric mixer for this, or whisk by hand. Combine the cold coconut cream and the powdered sugar and beat on high speed until you reach soft peaks (or whisk by hand until you reach soft peaks).
Heat a griddle over medium heat (300-350) or a skillet (or two!) over medium heat. Add a little oil or butter to the pan (or griddle). Once hot, add your soaked bread slices. Cook each slice until they are browned on each side (3-4 minutes per side). You can hold the slices on a sheet pan in a warm oven if you are doing this in batches.
Serve with a dollop of coconut whipped cream, maple syrup, diced mango, and toasted coconut.
Leave a Reply