Coconut Toast Recipes
HOW TO TOAST COCONUT
I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.
Categories main dish
Time 12m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!
COCONUT TOAST
This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT FRENCH TOAST
Steps:
- In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.
COCONUT TOAST
So simple, but so good! My kids (18 and 12) loved it. Should be on a Hawaiian breafast buffet! Served ours with some cheesy scrambled eggs and oj. From the mr.breakfast.com collection.
Provided by NoCook
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In bowl combine coconut, sugar, butter, egg and vanilla.
- Mix well.
- Spread over each slice of bread.
- Place on ungreased baking sheet.
- Bake at 350 F for 15-20 minutes.
- At end, broil for just a moment to brown the coconut slightly.
BAKED COCONUT FRENCH TOAST
Such a nice recipe for Sunday mornings. Make it Saturday evening and Sunday morning just pop it in the oven!
Provided by Andree Vaillancourt
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 8
Number Of Ingredients 7
Steps:
- Spray the inside of a 9x13-inch baking dish with cooking spray.
- Arrange bread slices in a single layer in the prepared baking dish.
- Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
- Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
- Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 72.5 g, Cholesterol 0.4 mg, Fat 7.8 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 4 g, Sodium 737.2 mg, Sugar 17.2 g
COCONUT TOAST APPETIZER
Yummy little appetizer/munchie perfect for a luau. I got this recipe from my friend Mary Lynne who made it for a bridal shower. It's dainty, elegant, and really tasty! Even people who say they hate coconut seem to like this recipe. These go fast!
Provided by redjonesy
Categories Breads
Time 30m
Yield 20-30 pieces, 10-20 serving(s)
Number Of Ingredients 4
Steps:
- Set oven to 350°F.
- Melt butter.
- Add sugar and coconut and mix well. Set aside.
- Slice bread into about 1/4 to 1/2 an inch and spread pieces on a non-stick pan.
- Spead about 1/2 to 1 TBSP of coconut mixture on each piece of bread. This doesn't need to be an exact measurement. You can put as much on as you like, but the more you put on the longer it takes for the bread and the mixture to brown. If you put on too much though, the bread will burn and the coconut mixture will not brown.
- Bake in oven for about 10-15 minutes or until the mixture has a nice toasted golden color.
- *If your coconut is not browning, broil, but it won't take long-- no more than a minute. Watch closely! It doesn't take long for these to burn. And burned coconut does not taste good!
Nutrition Facts : Calories 318.1, Fat 12.9, SaturatedFat 8.2, Cholesterol 24.4, Sodium 360.6, Carbohydrate 47.1, Fiber 1.7, Sugar 23.3, Protein 4.3
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