Yum! Coconut French Toast
One of the many great things about Volcano Village Lodge is that we are always looking for ways to improve. Recently, we put a twist on one of our favorite and most requested breakfast item, French Toast. What’s already great about our french toast is the bread. Sweet bread, and to be specific Punalu’u Sweet Bread is great for french toast. Something we discovered long ago. However, if that’s not on hand, any bread will do.
If you have sweet bread, we like to make bigger slices (it soaks up more batter).
Yield: 8 large slices
- 5 large eggs
- 1/2 lite coconut milk
- 1/2 teaspoon coconut extract
- 8 slices of bread
- 1/2 cup of milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup of shredded coconut (prefer unsweetened)
Directions:
In a shallow dish whisk together eggs, milk, extracts, and salt. Place shredded coconut on a plate. Dip both sides of bread in the egg mixture. Dip both sides of the bread in the shredded coconut.
On low heat, butter a pan or griddle. Cook slices until golden brown and flip and cook the other side. Serve immediately with fresh strawberries, banana’s, other fruit, and/or syrup.
***Note: coconut milk is high in good fat, but we like to thin it out with 2% or skim milk. Unsweetened shredded coconut is perfect, since the sweetened kind is pretty high in sugar. Instead of maple syrup try fresh fruit or a fruit reduction sauce. Enjoy responsible!