Coconut French Toast with Coconut Syrup

  • 07 Apr - 13 Apr, 2018
  • Mag The Weekly
  • Cookery


· 1 cup canned lite coconut milk, well shaken

· 4 large eggs

· ¼ tsp coconut extract

· 10 slices of bread

· 1x10oz. bag of shredded sweetened coconut (optional)

· Butter, for griddle

For coconut syrup:

· 8tbsp salted butter

· 1 cup granulated sugar

· ½ cup buttermilk

· ½ tsp baking soda

· ¾ tsp coconut extract


Preheat a non-stick electric griddle to 170ºC. In a blender, combine coconut milk, eggs and coconut extract. Blend well on low speed then pour this mixture into a shallow dish. Pour coconut into a separate shallow dish (if you want to crust the french toast with coconut, it is optional). Butter pre-heated griddle and working with one slice of bread at a time, dip into egg mixture and allow bread several seconds to absorb the mixture, then allow some of the excess to drip off. Transfer to coconut and coat both sides. Cook on buttered griddle until golden on bottom, then lift bread with a spatula and butter griddle again. If needed, reduce griddle or burner temperature slightly, so coconut doesn't burn before centre of the French toast is cooked through. Flip the toast and cook until golden brown. Sprinkle some coconut over the top. For the coconut syrup, melt butter in a medium saucepan. Stir in sugar and buttermilk. Bring mixture to a gentle boil over medium heat, stirring frequently. Remove from heat and stir in baking soda and coconut extract, whisk for about 10 seconds until frothy. Serve warm with French toasts.