It’s hard being away from your mum on Mother’s Day (and even worse when it happens to be her birthday AS WELL) so this Sunday I’m making something extra special for my darling mum, with a sweet twist, it’s like cake and brunch all in one! One catch, mum, if you’re reading this you’ll have to make your own, sorry, #WorldsWorstDaughter… I made this in real life for a mum-to-be instead.
I decided to go for a sweet twist on my favourite meal of the week, my weekend brunch. I had my good friend Alyce over who happens to be pregnant at the moment, and what baby wants, baby gets, and this little jelly bean was craving sugar. Alyce writes her own pregnancy blog which I would recommend anyone to have a little look at, especially if you’re about to be a new mummy.
Spurred on by Georgia’s recent use of coconut in a couple of recipes and just the fact that summer is right on our doorstep I decided on french toast with a difference (since drinking rum from a pineapple probably wasn’t pregnancy appropriate, or brunch appropriate outside of Thailand).
For 4 servings (2 or 3 pieces of french toast each), you will need:
- 3 eggs
- 1 can of coconut cream/ milk (400ml) (you will need the full fat stuff)
- 2 tablespoons of sugar
- 2 teaspoons of butter
- 2 teaspoons of coconut oil
- 100g desicated coconut
- a mix of berries and maple syrup to serve. (I used 1 punnet raspberries 1 punnet strawberries)
You can transfer your french toast to the oven to keep warm whilst you make as many batches as you need. If you’re going to do this I recommend preheating the oven to around 150 degrees celsius and using a glass casserole dish- leave the dish in the oven so its warmed through when you put the french toast in. You could just as easily put the toast on any other oven tray but as a casserole dish is covered the toast wont dry out too much.
Some coconut cream tends to split whilst in the can, this is just the fat in the cream solidifying and separating from the watery coconut milk, it doesnt mean anything sinister, only that it’s been stored where it’s cold. The best way to combat this by warming the contents slightly on the hob so they all melt back together.
Whilst on the heat stir in 2 tablespoons of sugar so it dissolves as the mix warms.
Make sure the cream mix is cooled before whisking in the eggs.
Give your bread a good soaking to make sure you get lots of the milk and egg mixture in, the more mixture, the more flavour! 🙂
Gently remove your bread from the mix (careful it doesnt fall apart if its very soggy). Flip the bread on both sides in the dessicated coconut.
Heat a small amount of butter and a small amount of coconut oil in a frying pan (around half a teaspoon each for 2 pieces of french toast).
Fry the bread on both sides on a low heat so as the dessicated coconut doesnt burn and the eggs cook through.
At this stage you can transfer your toast to your oven dish to keep warmed whilst you make the other batches.
Cut some berries or fruit (mango and pineapple would also work super well with the coconut) and scatter a small amount on each pile/ serving, use maple syrup at your own disscretion (I’m not a huge sugar fiend and found that I may have gone a little overboard with my amounts so I recommend leaving the bottle on the table and letting people serve themselves as they need it). If you wanted to be a bit fancy you could grill fresh pineapple to serve with these adding a very carribean feel.
This french toast is SO good and just so simple, no worrying about timings as you can keep each serving warm. Give it a go and let me know how it turned out for you.
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Hugs & Nonsense,