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Coconut French toast with lolo and banana

Perfect for the cold winter mornings, this Pacific twist on a breakfast classic will get you warm in no time!

Served with caramelised banana and lolo (coconut syrup), this delicious recipe is exactly what you need to impress the family at the next brunch meet up!

Head on over to ilovecoconutcream.com for more delicious recipes!

INGREDIENTS

  • 10-12 slices of bread or leftover buns
  • 4 eggs
  • 1 cup coconut cream
  • 2 tablespoon of sugar
  • ½ teaspoon vanilla extract
  • ½ cup shredded coconut, toasted
  • dollop of butter for frying
  • 3 ripe bananas sliced in half lengthwise skin on
  • 2 tablespoon coconut cream
  • Caramel Sauce:
  • 1 cup brown sugar
  • 2 cups coconut cream
  • Icing sugar to serve (optional)

INSTRUCTIONS

  1. Caramel Sauce: Melt sugar in a small saucepan on medium heat. Take care not to burn the sugar and once all melted, add coconut cream slowly, one tablespoon at a time and stirring it in well after each addition. Bring to boil and then turn the heat off and leave to cool slightly.
  2. Whisk eggs, coconut cream, sugar and vanilla in a medium mixing bowl.
  3. Place coconut on a shallow platter. Take bread and soak in the egg mixture then dip one side in the shredded coconut then straight into a buttered fry pan, coconut side down first. Fry both sides with until golden.
  4. Transfer to a baking dish and place in a preheated oven and bake at 160 degrees for 15 mins.
  5. Add another dollop of butter to the pan and place the bananas facing down, skin up on. Put a lid over the pan and fry on medium heat until golden.
  6. Turn bananas over to check and once golden, add 2 tablespoon of coconut cream and cook for another minute allowing the coconut cream to caramelise before transferring to serving plates.
  7. Arrange toast & bananas on serving plates.
  8. Sprinkle icing sugar on top and drizzle with warm coconut caramel sauce.

NOTES To toast shredded coconut, place coconut on a baking tray and bake for 10-15 mins or until golden.
Thicker slices of bread seem to work better with this. Try brioche if you have it.