Ingredients:

  • 1 cup (240 ml) Full-Fat Canned Coconut Milk (for syrup)
  • 1/2 cup (100 g) Granulated Sugar
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 4 Large Eggs
  • 1/4 cup (60 ml) Heavy Cream
  • 1/4 cup (60 ml) Full-Fat Coconut Milk (for custard)
  • 2 Tablespoons (30 ml) Cream of Coconut
  • 1/2 teaspoon (2.5 g) Ground Cinnamon
  • 8 slices Brioche or Challah Bread (1-inch thick)
  • 2 Tablespoons (30 g) Unsalted Butter (for cooking)
  • 1/2 cup (50 g) Sweetened Shredded Coconut (for garnish)

Instructions:

  1. Toast the Coconut: Preheat a small, dry frying pan over medium-low heat. Add the shredded coconut and toast gently, stirring frequently, until light golden brown (about 3–5 minutes). Set aside immediately.
  2. Make the Syrup: In a small saucepan, combine the 1 cup (240ml) of full-fat coconut milk, sugar, vanilla, and salt.
  3. Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved (about 5 minutes). Reduce heat to low to keep warm. Do not boil vigorously.
  4. Prepare the Custard: In a shallow baking dish, vigorously whisk together the eggs, heavy cream, full-fat coconut milk, cream of coconut, and cinnamon until the mixture is uniform and slightly frothy.
  5. Soak the Bread: Place 2–3 slices of bread into the custard mixture. Allow the bread to soak for 10–15 minutes per side. The center should feel soft but not totally dissolving.
  6. Transfer: Carefully remove the soaked slices and place them on a wire rack or baking sheet while you prepare the griddle. Repeat the soaking process with the remaining bread.
  7. Heat the Pan: Melt 1 tablespoon (15g) of unsalted butter on your griddle or frying pan over medium heat. The butter should sizzle gently, but not smoke.
  8. Cook Slowly: Place the soaked slices onto the heated pan, ensuring they don't touch. Cook for 4–6 minutes per side, until deep golden-brown and the center is cooked through.
  9. Keep Warm: Transfer the cooked French toast to a low oven or covered plate while you cook the remaining batches, adding more butter as needed.
  10. Plating and Serving: Arrange two slices of French toast per plate, spoon a generous amount of the warm coconut syrup over the top, and sprinkle lavishly with the toasted shredded coconut. Serve immediately.