Author Notes
A quick and easy creative Sunday brunch dish with few ingredients. Created in a dorm room by two college foodies! —adelebernard
Ingredients
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1 cup
coconut milk
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2
eggs
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1 teaspoon
vanilla
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1/2 teaspoon
cinnamon
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2 tablespoons
butter
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shredded coconut
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4
large slices of thick, whole wheat crusty bread
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1 cup
fresh or frozen raspberries
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maple syrup
Directions
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Whisk coconut milk, eggs, vanilla, and cinnamon in a deep dish.
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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.
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Dip 2 slices of bread into batter and add on top of the toasted coconut. Cook each side until golden brown.
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Repeat with remaining butter, bread slices, and batter.
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Serve with raspberries and maple syrup. Enjoy!
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