Coconut French Toast from Goya
This sweet coconut-y breakfast from Goya uses coconut milk and sweet cream of coconut to elevate classic French toast to a creamy, custardy breakfast with tropical flavor. Shredded coconut adds a crispy crust.
Ingredients
- 2 cans (13.5 oz each) Goya coconut milk
- 1 can (15 oz) Goya cream of coconut
- 5 whole cloves
- 1 tsp Goya ground cinnamon
- ¼ tsp salt
- 2 eggs
- 3 cups sweetened, shredded coconut
- 1 tsp unsalted butter
- 12 slices white bread
Instructions
- Add coconut milk, cream of coconut, cloves, ½ tsp. cinnamon and salt to medium saucepan over medium-high heat. Bring to simmer, stirring occasionally. Remove pot from heat; let steep 15 minutes. Remove and discard cloves.
- In medium mixing bowl, lightly beat eggs. Add coconut milk mixture ½ cup at a time, whisking vigorously after each addition to prevent eggs from cooking; set aside. In medium dish, combine shredded coconut with remaining cinnamon until evenly coated; set aside.
- Melt butter on large griddle over medium heat. Working in batches, dip bread into coconut milk mixture until completely saturated. Gently transfer bread to plate with shredded coconut; flip to coat. Transfer bread to griddle. Cook, flipping once, until golden brown on both sides and warmed through, about 6 minutes per batch.
Notes
To keep your coconut French toast warm and fresh for up to 2 hours, simply transfer cooked toast to foil-lined baking tray. Place in oven heated to 180℉. This low oven temperature will keep the toast warm without the risk of overcooking it.Â
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