Hello weekend breakfast! This Coconut French Toast with Coconut Syrup has got to be hands down one of the best breakfasts around! Ordinary French toast gets a major upgrade with a few delicious coconut additions. It’s made with creamy coconut milk and then it gets more real coconut flavor from pure coconut extract. Then it’s cooked until perfectly golden brown and drenched with an irresistible, deliciously sweet coconut syrup – which by the way is also just as delicious on pancakes and waffles.
Then if you want to make these perfectly festive for July 4th just top them with raspberries or strawberries, blueberries and whipped cream. And of course serve them with bacon and omelets or scrambled eggs. The all out breakfast necessities.
Coconut French Toast with Coconut Syrup
Yield: 10 slices
- 1 cup canned lite coconut milk , well shaken
- 4 large eggs
- 1/4 tsp coconut extract
- 10 1" slices day or two old French bread
- 1 10 oz bag shredded sweetened coconut (optional)
- Butter , for griddle
- 8 Tbsp salted butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 3/4 tsp coconut extract
Preheat a non-stick electric griddle to 350 degrees. In a blender, combine coconut milk, eggs and coconut extract. Blend on low speed just until well blended. Pour 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 preheated 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 center of french toast is cooked through. Flip french toast to opposite side and cook opposite side until golden brown. Serve warm with coconut syrup. If you didn't crust the french toast with coconut you can also just sprinkle some over the top.
Melt butter in a medium saucepan. Stir in sugar and buttermilk. 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.
Recipe source: Cooking Classy