It’s easy to flavor the egg and milk batter that is the base of french toast by adding spices or extracts to it, but you can take your french toast to another level by adding different flavors and textures to the exterior of the toast, as well. Good examples of that are my Crispy Cereal-Crusted French Toast and Snickerdoodle French Toast, both of which have been frequently enjoyed in my house over the past few years. This Toasted Coconut French Toast is a newer favorite of mine and, if you’re a coconut-lover like me, it is sure to be a favorite of yours, too.
The batter for this french toast is made with a mixture of coconut milk and regular milk. The coconut milk – I used low fat – has a hint of coconut flavor and a rich, creamy texture that gives the french toast a lot of body. I flavored it with vanilla extract and a pinch of ground cinnamon. After the bread is soaked in the batter, it is crusted on both sides with shredded coconut, then cooked until it is golden brown. The resulting breakfast has a deep coconut flavor and a nice contrast of toasted-yet-chewy coconut exterior and custardy interior.
You can use either sweetened or unsweetened coconut in this recipe. I personally prefer to use sweetened, since there is no additional sugar in the custard. No matter which coconut you choose, you should start with untoasted coconut. The coconut toasts easily in the pan as the french toast cooks. It toasts so easily that you have to keep an eye on it to ensure it doesn’t burn. Fortunately, you can simply lower the temperature on your griddle and cook the french toast at a lower temperature, if necessary. Serve your french coast immediately, drizzled with maple syrup.
Toasted Coconut French Toast
3 large eggs
1/2 cup milk
1/2 cup coconut milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
4-6 thick slices of bread
1 cup untoasted shredded coconut
In a medium bowl, whisk together eggs, milk, coconut milk and vanilla. Pour into a pie plate.
Place shredded coconut into another pie plate or shallow, wide bowl.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly. Carefully transfer bread to coconut plate, and press gently to coat both sides of the bread.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Cook french toast on preheated griddle until it is cooked through – no liquid should run out when lightly pressed – and lightly browned on both sides. If the coconut is browning too fast, turn the griddle down and cook at a slightly lower temperature for a longer time.