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Coconut french toast with hibiscus syrup

Coconut french toast with hibiscus syrup

Import-Author - KitchenAid Chef
KitchenAid Chef
Coconut french toast.jpg
Coconut french toast with hibiscus syrup

Exquisite and crunchy coconut toast, perfect for an indulgent Sunday breakfast.





12 slices

brioche bread, stale

70 ml

semi-skimmed milk

70 ml

coconut milk



150 g

shredded coconut

3 tbsp


250 ml


250 g


2 tbsp

dried hibiscus

250 g

coconut yogurt

400 g

fresh coconut pieces

30 g

edible flowers for decoration

Step by step

  1. Pour the milk into the bowl of a stand mixer fitted with the mixer whisk. Add the coconut milk and eggs. Mix on speed 4 for one minute. Pour into a shallow bowl.

  2. Put the shredded coconut on a plate. Briefly soak a slice of brioche bread in the milk mixture, then dip it in the shredded coconut.

  3. Heat up a pan with butter on medium high heat. Bake the bread on both sides till golden brown and crunchy. Continue till all slices are baked.

  4. To make the hibiscus syrup, place water, sugar and hibiscus in a small saucepan. Bring to the boil and let simmer for 15-20 minutes until the syrup thickens. Sieve and transfer to a bottle or an airtight container. You can make the syrup up to 5 days beforehand.

  5. Serve the coconut french toasts with the syrup, coconut yoghurt, fresh coconut and edible flowers.