Wednesday, July 21, 2010

Coconut French Toast with Berries

Vaesed rüütlid kookospiimaga

Something for the forthcoming weekend :) We usually have pancakes or crepes on Saturday mornings, and try to go for a coffee in a nice café on Sunday mornings. I cannot make pancakes, so K. is our Saturday morning chef :) However, sometimes we stay in on Sunday mornings as well, and then I have to come up with a special breakfast. Last Sunday we had these lovely coconut french toast with berries on our sunny balcony. I make French toast quite often, but always with the traditional egg-and-milk mixture. These are made without eggs, making them a somewhat lighter option.

Coconut French Toast with Berries
(Vaesed rüütlid kookospiimaga)
Serves 4

8 slices of white bread (f.ex. bloomer)
200 ml creamy coconut milk
1 tsp cinnamon

butter, for frying

To serve:
250 g plain yogurt
1 tsp vanilla sugar
a heaped cup of raspberries and blueberries/bilberries

First, make the toast. Mix cinnamon and coconut milk in a deep plate. Dip both sides of the bread slices into the coconut milk.
Heat some butter on a non-stick frying pan and fry the bread slices on both sides until golden brown. Place onto a plate.
For the sauce, season the yogurt with vanilla, then gently stir in the berries. Spoon the sauce of the coconut french toast slices.


Ryan said...

I love french toast in the afternoon, your recipe with the fruit looks great.

Marisa said...

What an inspired idea! Already imagining the possibilities with toasted coconut sprinkled on top...

Gitte said...

Love the addition of the coconut milk.

Magdalena said...

Yes, the addition of coconut milk brings sth new to this classical dish. To remember!

Pille said...

Ryan - thank you!

Marisa - that would be a nice tough indeed. Or perhaps some freshly grated coconut instead?

Gitte - it's a nice difference from the "usual" French toast!

Magdalena - it does indeed!