Coconut Crusted French Toast

My summer has been amazing, and last week I was beyond lucky to be in the British Virgin Islands at Peter Island Resort & Spa. It was definitely a bucket list trip, and one of the most relaxing and incredible places I have ever been. The beauty, service, and food at Peter Island is indescribable. On my last day, I had to try their signature breakfast dish, Jean Kelley’s Coconut Crusted French Toast.  When I got home, I asked for the recipe, and I could not wait to share with y’all. Jean, a native of St. Vincent and the Grenadines, has been with Peter Island Resort for over twenty years. Jean embodies the soul and passion of the true Peter Island service. Jean never forgets a guest regardless of how many years have passed between their visits. They say if  you leave Peter Island without trying one of Jean’s Coconut Crusted French Toast or cookies, you haven’t really experienced the island. Jean is also told by many repeat guests that she keeps them coming back year after year. Peter Island is fortunate to have employees like Jean who shows their dedication to delight every guest ever day, one at a time. I hope you’ll enjoy this recipe as much as I did, and put Peter Island on your travel list!

Coconut Crusted French Toast

Cook Time:

10 minutes

Prep Times:

15 minutes

Yield:

4 to 6 servings

Ingredients:

1 (14 ounce) can coconut milk
1 (15 ounce) can cream of coconut (they used coco Lopez)
1/2 liter heavy cream
3 eggs
1 loaf thick-cut white bread
Heated maple syrup

Preparation:

1. Whisk coconut milk, coconut, cream and eggs in a medium bowl. Soak bread in egg mixture and cook over medium heat 3 minutes on each side or until cooked through and golden brown. Finish cooking in the oven depending on the thickness of the bread. Serve with heated syrup.

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