Coconut Crusted French Toast and Coconut Syrup Recipe
Coconut French toast is a crispy, chewy, spin on the classic French toast recipe. Also included is a recipe for a knockout coconut syrup. It’s loaded with coconut and defiantly a coconut recipe you’re gonna want to try!
Servings: 6 people
Coconut French Toast
- 6 slices Bread
- 3 large Eggs
- 2/3 cup Milk
- 2 Tablespoons Brown Sugar
- 1/2 tsp Cinnamon
- 1 pinch Nutmeg
- 1/4 tsp Coconut Extract
- 1/3 cup Coconut sweetened and shredded
Coconut Syrup Recipe
- 1 1/2 Cup Sugar
- 3/4 Cup Buttermilk
- 1/2 Cup Butter
- 1/4 Cup Corn Syrup
- 1 Teaspoon Baking Soda
- 2 Teaspoon Coconut Extract
How to Make Coconut French Toast
In a medium-sized bowl or pie plate (It must be big enough to dip your bread), Whisk together the eggs, Milk, Cinnamon, Nutmeg, and Brown sugar. Be sure the eggs are completely mixed into the milk.
Add the shredded coconut and mix it again.
In a skillet, on medium heat, melt butter (or coconut oil).
Dip each slice of bread in the egg mixture on both sides and place in the skillet.
Once the bottom is a golden color, flip the french toast to the other side with a spatula and continue to cook until it is golden brown and cooked through.
How to Make Coconut Syrup
Combine all ingredients into a large pot. (The syrup will bubble up at least twice it's size. The bubbles also pop when boiling and can burn you so error on the side of a large pot.)
Boil for about 7 minutes stirring constantly
When the syrup starts to turn from a whitish color to a golden color, it's done!
Remove from heat and enjoy!
Any leftover syrup can be kept in a glass jar in the fridge and warmed up again easily in a pot on the stove.
Calories: 558kcal | Carbohydrates: 83g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 152mg | Sodium: 558mg | Potassium: 182mg | Fiber: 2g | Sugar: 70g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg