Coconut encrusted French toast with lime infused maple syrup +fresh mango

Recipe: Coconut Encrusted French Toast with Lime Infused Maple Syrup & Fresh Mango (serves 2)
4 slices brioche (1.5 inch slices)
1 can coconut milk (13.5floz)
2 eggs
2 tablespoons brown sugar
1 teaspoon vanilla extracts
pinch of salt
1 1/2 cups unsweetened flaked coconut(if they are large pieces, throw them into a food processor for a few pulses)
coconut oil
1/2 of a fresh mango, diced
powdered sugar(optional)

Lime Syrup:
1/3 cup 100% pure maple syrup
zest of 1/2 lime
1 teaspoon coconut oil

Pre-heat oven to 350 degrees. Whisk coconut milk and the next 4 ingredients in a shallow/wide bowl until combined. Place coconut on a plate for easy dipping. Soak each brioche slice in coconut milk mixture for a minute per side. Place onto the coconut and make sure each side is covered in flakes. Heat a griddle or skillet over medium heat with enough butter/coconut oil(I do about 50/50 of each) to cover the base of the pan evenly. Griddle the toast flipping once, until each side is a gorgeous golden brown. Place on a cookie sheet and bake for 5-7 minutes or until they stiffen up a bit. 

For the syrup, heat in a small sauce pan with the coconut oil until just bubbling. Turn off the heat and add the lime zest. 

Serve with powdered sugar(optional) and additional lime zest over the top. 

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