Coconut French Toast

The time has come for me to bite the bullet and surrender to that which every holistic practitioner has said – try cutting out dairy completely from your atopic (eczema) child’s diet  and watch the drastic improvement.  I did it – and it’s working.  Enter coconut milk.  Yummy for all.

Milk-free Favorite French Toast

Makes 4 slices.

1/2 c. whole coconut milk such as Thai Kitchen Brand

2-3 whole eggs depending on size…

1 tsp. cinnamon

1/2 tbsp. vanilla

1 tbsp. local raw honey

4 slices of extra-thick, fluffy, 100% whole wheat bread

4 tbsp. coconut oil or butter

Grade B maple syrup and butter for serving

Shredded unsweetened coconut, no preservatives added such as Bob’s Red Mill brand, optional.

Mix with a whisk eggs, coconut milk, cinnamon, vanilla, honey.  Heat skillet to medium high and melt 1 tbsp. butter for each slice of bread.  Dip bread into mix and coat evenly on both sides.  For extra-coconutty flavor, then dip in unsweetened coconut.  Cook in butter until golden brown on both sides.  Reserve on a rack until ready to serve.  Great with fresh milk and fruit.

Cook’s notes:

-You may substitute regular milk if you don’t have coconut milk on hand.  Cream (not ultra-pasteurized!) is even better…remember it’s like you’re making a custard for the bread.

-I get Thai Kitchen brand coconut milk on’s Subscribe and Save for a very competitive price.

-Cut each prepared slice into sticks for the kids to dip in syrup – they love this!

-If you’ve been making merengues or macaroons all day and have a ton of egg yolks, they work lovely in place of whole eggs – just double the amount of egg yolks (for this recipe 4-6).


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Filed under Breakfast, Recipes

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