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Categories:
coconut milk eggs vanilla cinnamon butter coconut whole wheat crusty bread frozen raspberries maple syrup
Viewed: 55 - Published at: 6 years agoIngredients
- 1 cup coconut milk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- shredded coconut
- 4 large slices of thick, whole wheat crusty bread
- 1 cup fresh or frozen raspberries
- maple syrup
Method
- Whisk coconut milk, eggs, vanilla, and cinnamon in a deep dish.
- Melt 1 tablespoon of butter in a skillet and sprinkle coconut on the bottom of the pan. Cook until light brown. You should watch the coconut carefully and occasionally stir to prevent burning.
- Dip 2 slices of bread into batter and add on top of the toasted coconut. Cook each side until golden brown.
- Repeat with remaining butter, bread slices, and batter.
- Serve with raspberries and maple syrup. Enjoy!
