I was on hiatus for one too many months. You've been asking where I have been. I moved homes, I started school, and life caught up with me. I really needed time to fall back into a routine in which I balanced school, family, and myself with all my wits around me. That meant cutting back on blogging. But I am back and for good!
I'll start us off with a little breakfast/brunch recipe that reminds me of a unicorn on an island in some far away land - it is that magical. This coconut french toast is a reminder of warmer days, beaches, and beautiful weather. I tried coconut french toast for the first time while vacationing with S in San Diego. Oh it was wonderful - crunchy, sweet, and tropical. I knew I had to recreate it. Now it had been months since that vacation, so I was nervous to recreate it but this recipe is just right!
Give it a try and good luck in the kitchen!
Coconut French Toast
(Makes 6-8 toast)
4 large eggs
1 cup coconut milk
1/2 teaspoon vanilla extract
1-2 tablespoons sugar (to taste)
1/8 teaspoon salt
1/4 teaspoon cinnamon (optional)
1 cup sweetened coconut flakes (also called shredded sweetened coconut)
8 slices of french bread
Maple syrup, powdered sugar, whipped cream, strawberries for topping.
In a shallow dish or bowl, whisk together the eggs, coconut milk, vanilla extract, sugar, salt, and cinnamon until well combined. If you are using canned coconut milk (which I recommend), shake it well before opening for a smooth and creamy texture. Spread the coconut flakes on a plate.
Preheat a flat pan (grill pan won't work for this one) on medium heat. Dip the french bread, one slice at a time, in the milk and egg mixture for 30 seconds to a minute on each side. Then dip both sides of the soaked bread into the shredded coconut. Pat the coconut in or drizzle a little more of the egg mixture on top if it isn't sticking.
Cook the slices of bread for 3-4 minutes on each side or until nicely brown. Serve immediately or keep warm in an oven preheated to 250 degrees.