Ingredients
1cuplite coconut milk,canned, well shaken, or regular coconut milk
4large eggs
¼tspcoconut extract
10French bread slices,day or two old
1bagsweetened coconut,shredded, optional
butter,for griddle
8tbspsalted butter
1cupgranulated sugar
½cupbuttermilk
½tspbaking soda
¾tspcoconut extract
Preparation
Preheat a non-stick electric griddle to 350 degrees F.
To a blender, add the coconut milk, eggs, and coconut extract.
Blend on low speed just until well blended, then pour the mixture into a shallow dish.
Pour the shredded coconut into a separate shallow dish.
Working with one slice of bread at a time, dip a bread into the egg mixture, then allow the bread several seconds to absorb the mixture. Let the excess drip off.
Transfer to the shredded coconut, then coat both sides.
Cook on the buttered griddle until golden on bottom, then lift the bread with a spatula. Butter the griddle again.
Reduce griddle or burner temperature slightly to keep the coconut from burning before the center of the french toast is cooked through.
Flip the french toast to the opposite side, then cook until golden brown.
Melt butter in a medium saucepan.
Stir in the sugar and buttermilk.
Bring the mixture just to a gentle boil over medium heat, stirring frequently.
Remove from heat, then stir in the baking soda and coconut extract/
Whisk the mixture for about 10 seconds until frothy.
Serve french toasts warm with coconut syrup, and enjoy!
