Tuesday, March 26, 2013

Coconut Crusted French Toast with Coconut Syrup (Easter Brunch)

I found these two recipes on Pinterest and combined them for our dinner last night.  It was heaven!  I think it would make a wonderful Easter Brunch item.  The mixture of toasted coconut, creamy coconut syrup and the contrast of the sliced fresh strawberries were SOOO good.  Loved it!

Coconut Crusted French Toast
From "Two Peas & Their Pod" {with my notes added in italics)

Serves 2-3

Ingredients:
3 large eggs
3/4 c lite coconut milk
1/2 tsp coconut extract
1/4 tsp vanilla extract
1/8 tsp salt
1 c shredded sweetened coconut
6 slices of french bread, cut into 1/2 inch slices (I just used Texas Toast)

Directions:
1. In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.  Place the shredded coconut on a plate.  Dip both sides of each slice of bread into the egg mixture.  Dip both sides of the coated bread into the shredded coconut.  (I tried it this way and thought it was too much coconut ~I didn't think that was possible!~  I liked it better with only one side dipped in the coconut).Drizzle a little of the egg mixture on top of the coconut to make it stick to the bread.(I found this step is important because it protects the coconut from burning too easily)

2. Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat.  Cook the slices of bread until golden brown on one side and then turn and cook the other side.  Serve immediately or keep French toast warm in a 250 degree oven.

3.  Serve with butter, pure maple syrup, and/or strawberries.  (I made the coconut syrup recipe below instead of the maple syrup - yummy!)


Coconut Syrup
from "Cooking a la mode"

1/2 c butter
3/4 c buttermilk
1 c sugar
1/2 tsp baking soda
1 tsp coconut extract

Place butter, buttermilk, and sugar in a medium saucepan.  Stir over medium heat until butter melts and sugar dissolves.  Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly.  It will bubble up, so if your pot is small, hold it over the sink to avoid spillage.  Continue to stir syrup and let it rest for a few minutes before serving.  Serve over almost any breakfast food: waffles, pancakes, French toast, crepes,. etc.

Monday, March 4, 2013

Winter Sunshine Salad

This salad is SO easy to throw together and tastes great in the middle of a long winter without much fresh fruit around.  This is one that my husband requests quite often.  

Winter Sunshine Salad

1 large can of pineapple tidbits (with the juice)
1/2-3/4 of a small box of instant lemon pudding (depending on how thick you like it)
2 small cans of mandarin oranges - drained
1/3-1/2 bag miniature marshmallows (to your liking)
1/4 c coconut
2 bananas - sliced

Pour pineapple with the juice into a large bowl.  Stir in the dry instant lemon pudding and stir until pudding is dissolved and starts to thicken.  Stir in oranges, marshmallows and coconut.  Refrigerate for 1 hour or more. Stir in bananas right before serving.
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