A healthy, dairy-free version of french toast. Topped with coconut whipped cream, toasted coconut flakes, and a light drizzle of maple syrup, this really is the ultimate coconut french toast!
It has been entirely too long since I’ve last had french toast.
And I’ve actually never made french toast before. I’ve made baked french toast, which is basically the cheater’s version of french toast, but never made traditional french toast.
Until now. And this isn’t even what you would call traditional french toast. Because, in fact, it’s dairy free. You see, I ran out of milk a few days ago so I’ve been having to make do with the 8 cans of coconut milk I had in the pantry + the carton of coconut milk in the fridge.
Besides, why have boring ol’ french toast for breakfast when you can have coconut french toast topped with coconut whipped cream, toasted coconut flakes, aaaand fresh raspberries?
I can’t tell you how excited I was to take a bite of this. It looked amazing, it smelled amazing—UGH! Just get in my belly already!
The toasted coconut flakes are an absolute must. I can’t begin to tell you how much coconutty ( <– is that even a word?), buttery flavor it adds.
It literally took a minute to toast these in my skillet. After I was done cooking all of the french toast, I just wiped out the pan (carefully, because the pan was still pretty hot), buttered the pan, and tossed the coconut flakes in.
I was actually amazed at how quickly they went from white to nice and toasty brown.
I was honestly shocked at how fast my family snatched these up and devoured them. I didn’t even get a chance to tell them that I used coconut milk instead of regular milk, but they seemed to like them just fine.
I picked up a loaf of Pane Bello (which when translated means nice bread) from Whole Foods a couple of days ago and, truthfully, I forgot about it. It just sat on top of the refrigerator for a few days. I figured it would be perfect for french toast, since it was already stale, and I was relieved I didn’t have to make a batch of bread.
The raspberries are optional. I just had some in the fridge that needed to be used up, so I sprinkled them on top and called it a day. However, they were a pretty tasty addition, so if you’ve got ‘em, don’t be afraid to add ‘em.
I’m sure you guys will love this easy and delicious coconut french toast.
Here’s the recipe:
- ¼ cup unsweetened coconut milk (from a carton)
- 2 (15 oz.) cans coconut milk, chilled
- ¼ cup maple syrup
- 8 large eggs
- 1 teaspoon vanilla extract
- 6 slices crusty bread (I used pane bello)
- 2 tablespoons butter, divided
- ¼ - ½ cup coconut flakes
- raspberries, for topping (optional)
- maple syrup, for topping (optional)
- In a medium bowl, combine the unsweetened coconut milk, 1 of the cans of coconut milk, maple syrup, eggs, and vanilla extract. Blend with an immersion blender until completely combined.
- Place the slices of bread in a shallow baking dish and pour the mixture over the bread. Let sit for 10 minutes, flipping after 5 minutes. This will allow the egg mixture to soak into the bread.
- In a large cast-iron skillet or non-stick pan over medium heat, melt 1 tablespoon of butter. Place the bread in the pan and cook for 2-3 minutes on each side, or until golden brown verging on dark brown.
- Place in the oven to keep warm while you prepare the toppings. (You can set the oven to warm if your oven has that option.)
- Wipe out the cast-iron pan and return to medium heat. Melt the remaining butter and sprinkle in the coconut flakes. Stir and cook until golden brown, about 1-2 minutes. Remove the coconut flakes from the pan to keep them from burning.
- Open the second can of coconut milk, and scoop off the cream. Place the cream in bowl and, using the immersion blender, whip up the coconut cream. You can optionally add a teaspoon of maple syrup to the coconut whipped cream.
- Serve the french toast with toasted coconut flakes, coconut whipped cream, maple syrup, and raspberries (optional).
Check out my tutorial on how to make coconut whipped cream!