Tropical French Toast

Mother’s Day is almost here and a perfect way to commence this celebration is breakfast in bed. Tropical French Toast is a quick and easy recipe children can follow and requires minimal ingredients. This recipe is fun to make and a sweet treat to wake your mothers with, in the morning. The Kelapo coconut oil pairs wonderfully with the coconut extract giving the dish that tropical kick of flavor. 


  • 1 loaf (1 – 1 ½ pounds) day-old multigrain bread, unsliced 
  • 4 large eggs 
  • 1 can (13.66 oz.) coconut milk 
  • 2 tablespoons vanilla extract 
  • 1/8 teaspoon salt 
  • 4 tablespoons Kelapo coconut oil, divided 
  • 1 cup heavy whipping cream 
  • 2 tablespoons sugar 
  • ¼ teaspoon coconut extract 
  • 1 peeled medium mango, chopped 
  • sweetened shredded coconut, toasted  


  1. Cut 1 loaf of day-old multigrain bread into ¾ inch slices. Transfer the slices, in a single layer, in a 15×10 inch rimmed baking pan. Using a bowl, combine 4 large eggs, 1 can of coconut milk, 2 tablespoons of vanilla, and 1/8 of a teaspoon of salt. Pour the egg mixture evenly over the bread and let stand for 20 minutes. 
  2. In a large skillet, heat 2 tablespoons of Kelapo coconut oil over medium heat. Cook the bread, in batches, until golden brown—about 3-4 minutes each side. Meanwhile, beat 1 cup of heavy cream until it begins to thicken. Next, add 2 tablespoons of sugar and ¼ of a teaspoon of coconut extract. Beat until soft peaks form. 
  3. Top the French Toast with some chopped mango, whipped cream (created in step 2), and toasted shredded coconut to taste. 
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