Breakfast is my absolute favorite meal of the day, maybe becasue it compliments my coffee so well, and because it can be sinfully sweet or savory.

Today I had a whole wheat french loaf that was just asking to be made into french toast, while planning a recipe for coconut chicken tenders..I thought I could also add a coconut spin on breakfast!


Coconut accents the french toast beautifully, while adding a tropical element to an original french toast breakfast. By substituting coconut milk into the egg batter and dipping the coated bread into flaked coconut, you have yourself a delicious breakfast variation!

I even added an extra sprinkling of toasted coconut flakes to add just a little more subtle crunch to every bite.


What you need:

  • 2 large eggs
  • 1/2 cup coconut milk
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1/3 cup coconut flakes, 2 tbsp set aside
  • 6-8 slices day old french loaf, or any choice bread
  • butter

In a large bowl, combine eggs, coconut milk, cinnamon and vanilla. Set all coconut flakes (except for 2 tbsp) on a plate. Place the 2 tbsp coconut flakes on cookie sheet and toast for 3-5 min in 350 degree oven. Remove from oven, set aside.

Melt butter in a skillet on med high heat.Dip bread slices into egg mixture, coat well. Then dip coated bread into coconut flakes, on both sides. Place on skillet and cook on both sides about 3 mins each side. Place toast in oven on warm about 5 mins up until ready to serve.

Serve french toast hot and sprinkle on toasted coconut. Serve with coconut yogurt and fresh fruit.








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