Thursday, January 17, 2008

Coconut French Toast

2 large egg whites
1 large egg
1/2 cup cream of coconut (or sub in 3/4 cup coconut milk and 1/2 tsp coconut flavoring)
1 small french bread loaf cut into 3/4 inch thick slices (about 16 slices)
3/4 cup sweetened flaked coconut, toasted
Confectioners' sugar
Fresh raspberries & sliced mangos to garnish
Heat the oven to 250 degrees. Place a baking sheet in the oven.
Combine the egg whites, egg and coconut cream in a large bowl. Whisk until smooth.
Cook like regular french toast, transferring to baking dish in oven to keep them warm.
Top each serving with 1/2 tablespoon of toasted coconut and sprinkle with confectioners' sugar, if desired. Serve with fresh fruit.