Coconut French Toast
Indulge in a sweet, coconuty breakfast! Creamy GOYA® Coconut Milk and Sweet Coco GOYA® Cream of Coconut elevate classic French toast to a creamy, custardy breakfast with so much tropical flavor. Shredded coconut adds a crisp crust. This Coconut French Toast is so moist and delicious on its own that you can leave out the syrup!
Total Time
40m
Prep Time:10m
Yields:6 Servings
Ingredients
2 cans
(13.5 oz. each)
1 can
(15 oz.)
5
whole cloves
1 tsp.
¼ tsp.
salt
2
eggs
3 cups
sweetened shredded coconut
1 tsp.
12
slices white bread
Directions
Step 1
Add coconut milk, cream of coconut, cloves, ½ tsp. cinnamon and salt to medium saucepan over medium-high heat. Bring to simmer, stirring occasionally. Remove pot from heat; let steep 15 minutes. Remove and discard cloves.
Step 2
In medium mixing bowl, lightly beat eggs. Add coconut milk mixture ½ cup at a time, whisking vigorously after each addition to prevent eggs from cooking; set aside. In medium dish, combine shredded coconut with remaining cinnamon until evenly coated; set aside.
Step 3
Melt butter on large griddle over medium heat. Working in batches, dip bread into coconut milk mixture until completely saturated. Gently transfer bread to plate with shredded coconut; flip to coat. Transfer bread to griddle. Cook, flipping once, until golden brown on both sides and warmed through, about 6 minutes per batch.
Keep French toast warm for 2 hours!
To keep your Coconut French Toast warm and fresh for up to 2 hours, simply transfer cooked toast to foil-lined baking tray. Place in oven heated to 180°F. This low oven temperature will keep the toast warm without the risk of overcooking it.
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Keep French toast warm for 2 hours!
To keep your Coconut French Toast warm and fresh for up to 2 hours, simply transfer cooked toast to foil-lined baking tray. Place in oven heated to 180°F. This low oven temperature will keep the toast warm without the risk of overcooking it.
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Coconut French Toast
Prep Time 10m
Total time 40m
Yields: 6 Servings
Indulge in a sweet, coconuty breakfast! Creamy GOYA® Coconut Milk and Sweet Coco GOYA® Cream of Coconut elevate classic French toast to a creamy, custardy breakfast with so much tropical flavor. Shredded coconut adds a crisp crust. This Coconut French Toast is so moist and delicious on its own that you can leave out the syrup!
Ingredients
2 cans (13.5 oz. each)
1 can (15 oz.)
5
whole cloves
1 tsp.
¼ tsp.
salt
2
eggs
3 cups
sweetened shredded coconut
1 tsp.
12
slices white bread
Directions
Step 1
Add coconut milk, cream of coconut, cloves, ½ tsp. cinnamon and salt to medium saucepan over medium-high heat. Bring to simmer, stirring occasionally. Remove pot from heat; let steep 15 minutes. Remove and discard cloves.
Step 2
In medium mixing bowl, lightly beat eggs. Add coconut milk mixture ½ cup at a time, whisking vigorously after each addition to prevent eggs from cooking; set aside. In medium dish, combine shredded coconut with remaining cinnamon until evenly coated; set aside.
Step 3
Melt butter on large griddle over medium heat. Working in batches, dip bread into coconut milk mixture until completely saturated. Gently transfer bread to plate with shredded coconut; flip to coat. Transfer bread to griddle. Cook, flipping once, until golden brown on both sides and warmed through, about 6 minutes per batch.