Coconut Milk French Toast Food

COCONUT FRENCH TOAST

Steps:

• In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

COCONUT MILK FRENCH TOAST

Steps:

• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
• Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
• One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
• Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
• Serve with assorted toppings.

COCONUT-ALMOND FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
• For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
• Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
• For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
• To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
• Serve with a sprinkling of powdered sugar and berries if using.

COCONUT MILK FRENCH TOAST WITH PINEAPPLE SYRUP

Steps:

• Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20-30 minutes. This will help the bread absorb the coconut milk without sogging out.
• While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10-12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.
• Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.
• Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3-4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.
• Arrange toast on a platter. Top with pineapple pieces and syrup.

DAIRY-FREE COCONUT FRENCH TOAST

Steps:

• Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
• Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
• Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

BAKED COCONUT FRENCH TOAST

Steps:

• Spray the inside of a 9x13-inch baking dish with cooking spray.
• Arrange bread slices in a single layer in the prepared baking dish.
• Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
• Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

CLEAN COCONUT FRENCH TOAST

Steps:

• For the macerated strawberries:.
• Combine all the ingredients in a bowl, cover and place in the fridge for 20 minutes.
• For the French Toast:.
• Whisk eggs in a bowl for 1 minute before adding in the coconut milk, honey and allspice. On a plate, mix together the toasted coconut, salt, and cinnamon.
• Melt Coconut oil in a frypan on medium-high heat, dip both sides of the sourdough in the egg wash. Cook for 2 minutes on each side on the pan or until golden, repeat with all slices.
• Transfer bread to a the dry coconut mix, coating both sides. Whip coconut cream in a blender, food processor or with a hand whisk.
• To serve place two slices of toast down, add a dollop of whipped coconut cream, spoon over the macerated strawberries, along with some honey and finish with some fresh strawberries.

VEGAN FRENCH TOAST WITH COCONUT MILK & BANANA

Steps:

• Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside.
• Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.