Coconut French Toast

This delicious Coconut French Toast recipe uses our Coconut Milk to add a creamy twist to this weekend breakfast staple.


  • 10 -12 slices (Hearty, rustic bread, cut about 3/4-inch  thick)
  • 4 Large eggs
  • 2/3 cup Ayam coconut milk 
  • 2 tsp Purse  maple syrup (can substitute granulated sugar)
  • 2 tsp Pure vanilla extract
  • 1/4 tsp Salt
  • Topping : Berries, Bananas, Nuts


  1. Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
  2. Add the eggs to a large bowl and beat well with a whisk.
  3. Add Ayam coconut milk, syrup, vanilla and salt. Mix well.
  4. One by one dip the bread into the egg and coconut milk mixture, using a fork to help drunk the bread and movie it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
  5. Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
  6. Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
  7. Serve with assorted toppings.

Contact Details

Manning Impex Limited, Manning Impex House, 2 Doman Road, Camberley, Surrey, GU15 3DF, United Kingdom
Telephone: +44 (0) 1276 406888
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