Coconut French Toast

Coconut French Toast

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Prep time

10m

Total time

40m

Yields

6

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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2 cans

(13.5 oz. each) GOYA® Coconut Milk

1 can (15 oz.)

5

whole cloves

1 tsp.

GOYA® Ground Cinnamon, divided

¼ tsp.

salt

2

eggs

3 cups

sweetened shredded coconut

1 tsp.

butter

12

slices white bread

Directions

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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.

Tip by La Cocina Goya

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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Desserts & Drinks Under 20

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