coconut creations.

Friday breakfast this week with Bekah and Kristi was a delight. Conversation with the two of them is always enjoyable; it weaves from laughter to intentionality to play. They have been, and continue to be such a blessing.

Coconut Stuffed French Toast

This week, I had the craving for coconut. It happens to work really well with breakfast dishes, so I decided to invent a coconut-stuffed french toast. They turned out great. The stuffing was a great consistency, and a sweet way to start off a Friday morning.

Great texture and oh-so-delicious.

 

Fruit and Granola Bowls

Coconut Stuffed French Toast (serves 3)
6 slices of Multi-grain bread
1 Cup coconut
3 oz cream cheese
1 teaspoon cinnamon
2 Tablespoons milk
1 Tablespoon brown sugar

Batter:
1 egg plus 2 egg-whites
3/4 cup milk (I used vanilla soy)
1 Tablespoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon

In a bowl, combine cream cheese, coconut, cinnamon, milk, and brown sugar. Distribute evenly onto 3 slices of bread. Top with another slice of bread and press down to enclose the filling.

In a separate bowl, mix all ingredients for batter with a whisk. Dip each "sandwich" into the batter and coat thoroughly. Let the coating soak into the bread for about 5 minutes.

Grease a skillet or frying pan and turn to medium heat. Place each sandwich onto the skillet and fry until golden brown, about three minutes on each side.

Serve with maple syrup or fruit compote.

Letting the french toast soak in egg mixture