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Coconut French toast

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 4 eggs
  • 270ml can Ayam coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon caster sugar
  • 25g butter
  • 8 slices thick white bread
  • 1 cup Tamar Valley Greek Style Yoghurt
  • 2 large bananas, sliced
  • 2 tablespoons honey


  • 1
    Preheat oven to 150°C/130°C fan-forced. Line a large baking tray with baking paper.
  • 2
    Whisk eggs, coconut milk, cinnamon and sugar together in a shallow dish.
  • 3
    Melt 1/4 of the butter in a large frying pan over medium heat. Dip 2 slices of bread in egg mixture until soaked through. Drain excess egg mixture. Cook bread for 2 to 3 minutes each side or until golden. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining slices of bread, egg mixture and butter.
  • 4
    Divide French toasts between plates. Top each with yoghurt and banana. Serve drizzled with honey.

Source: taste.com.au


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