Coconut french toast with hibiscus syrup
Exquisite and crunchy coconut toast, perfect for an indulgent Sunday breakfast.
Tools
Ingredients
12 slices
brioche bread, stale
70 ml
semi-skimmed milk
70 ml
coconut milk
2
eggs
150 g
shredded coconut
3 tbsp
butter
250 ml
water
250 g
sugar
2 tbsp
dried hibiscus
250 g
coconut yogurt
400 g
fresh coconut pieces
30 g
edible flowers for decoration
Step by step
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.
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.
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.
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.
Serve the coconut french toasts with the syrup, coconut yoghurt, fresh coconut and edible flowers.