We had quite the storm last night here in north San Diego, so it was as if we woke up in the tropics with palm leaves, branches, and yard decor scattered about.
Tanny woke me up bright and early at 6am, so I decided I’d cook him a “fancy” brekkie to celebrate Monday morning properly – like pretending it’s still the weekend since we had two extra hours before we had to get out the door.
That being said, I took one of my favorite recipes, Cinnamon ‘Sugar’ French Toast bites, and revamped them with a tropical flare, coconut. Holyyyyy molyyyyy….french toast meets Samoa girl scout cookie HEAVEN. You can stop drooling now, and try this for yourself…
COCONUTTY FRENCH TOAST
- 3 tablespoons unsweetened sweetened organic coconut milk (if making for a toddler, use organic whole milk)
- 1 organic, free-range egg (vegan – use 1 tablespoon applesauce)
- 1 teaspoon organic ground cinnamon
- 1 1/2 tablespoons organic coconut sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons organic shredded coconut
- Coconut oil
- 2 slices of whole wheat, gluten free, or another type of your favorite healthy, whole-grain bread
- Turn stovetop burner to medium-low and place a medium-sized pan atop flame/heat
- Spray pan with coconut oil
- Slice bread into little squares
- In one bowl, add cinnamon, sugar, and coconut
- In another bowl, add egg, coconut milk, and vanilla extract, and scramble together (like making scrambled eggs)
- Dip each individual bread square into liquid mixture, followed by sugar mixture
- Evenly coat entire square with coating, and place onto pan
- Keep an eye on each square and flip constantly to ensure the coating doesn’t burn (seriously, flip constantly or it will! You can always modify your heat and turn it down)
- Once each square is crispy without burning, remove from pan and serve!
- These are sweet enough you don’t need syrup.
- Optional side/topping – mix Greek yogurt, chopped pineapple, honey, and shredded coconut. Serve on the side or on top of bites!