Coconut Crusted French Toast
We can’t think of much that says brunch better than fragrant French toast. And our Coconut Crusted French Toast recipe is (in our humble opinion) a crust above. Good news: This sweet start to the day doesn’t need eggs or refined sugar to taste heavenly. Better yet, although it tastes utterly decadent, our Coconut Crusted French Toast is about as healthy and nutrient dense as French toast can be. Replacing the traditional eggs and dairy batter, our a plant-based version soaks slices of our Steady Eddie™ bread in a mixture of unsweetened coconut milk, ground chia seeds, pure maple syrup, a splash of (optional) coconut extract, and a sprinkling of ground cinnamon, then crusts them in shredded coconut for the ultimate crunchy, coconutty indulgence.
- 1 cup organic unsweetened coconut milk
- 1 tablespoon ground chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon coconut extract (optional)
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 cup unsweetened shredded coconut
- 6 – 8 slices Silver Hills Sprouted Power Steady Eddie™ bread (or your favourite Silver Hills Bakery bread)
- Maple syrup, coconut ribbons, and fresh berries to garnish
- Place shredded coconut in a shallow bowl and set aside. Whisk together the coconut milk, chia, syrup, extract, and cinnamon in another shallow dish or bowl. Set aside for 5 minutes to thicken.
- Heat a non-stick skillet over medium-low heat and grease with coconut oil or vegan butter. Working one slice at a time, dip bread in mixture until well-coated then dip into shredded coconut, pressing so coconut adheres well. Place in pan and cook 3 to 5 minutes per side, until golden brown. Repeat with remaining bread slices.
- Serve with maple syrup and garnish with coconut ribbons and fresh berries.
Serves 3 – 4
- Like coconut, but not enough to go all-in with the coconut extract? Swap it for vanilla instead to add delicate, bakery-inspired sweetness without extra sugar.
- Can’t get enough coconut? Top your stack of Coconut Crusted French Toast with a generous dollop of coconut whip. Bonus points for using the coconut cream at the top of the can to make your own coconut whip. Never tried DIY coconut whip? It’s easy!
- Chill a can of full-fat coconut milk in the fridge overnight.
- Scoop the firm white coconut cream from the top half of the can, then pour off the clear liquid and reserve for your soaking mixture.
- Whip the chilled coconut cream in a cold bowl until fluffy, and sweeten with a little powdered sugar for the full coconut whip experience.
- (Don’t try to whip warm coconut cream, unless you want something closer to a crema or coconut drizzle).