Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 400milliliter coconut milk
- 2 free range eggs
- 2tablespoons coconut oil
- 8 slices white sourdough bread
- 2 mangoes, peeled, cut into thick wedges
- 1/2 cup maple syrup
- 1 cup dairy-free coconut yoghurt
- 125grams raspberries
- 1/2 cup toasted coconut flakes
Nutrition per serving
3600kJ / 860Cal
3600 Kilojoules or 860 Calories
41% of daily energy intake*
Protein
15.6grams
Fat
38.0grams
Carbs
107grams
Sugars
61.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Topped with caramelised mango, this coconut-flavoured french toast is perfect for a tropical-inspired breakfast. See how easy it is to make.
Method
Step 1 of 4
Place coconut milk and eggs in a bowl and whisk until well combined.
Step 2 of 4
Melt a little coconut oil in a large frying pan over medium heat. Dip 2 slices of bread in coconut milk mixture. Add to pan, draining excess egg mixture, and cook for 2 minutes each side or until golden. Transfer to a plate and cover to keep warm. Repeat with remaining bread slices, egg mixture and a little of the oil.
Step 3 of 4
Add remaining coconut oil to pan and place over high heat. Add mango and cook for 3 minutes or until golden. Add 1 tbs maple syrup and swirl pan for 1 minute or until mango is caramelised. Remove from heat.
Step 4 of 4
Divide toast among serving plates. Dollop each with coconut yoghurt and top with mango and raspberries. Sprinkle with coconut and drizzle with remaining maple syrup. Serve.
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