Coconut Oil On Toast Recipes
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.
AVOCADO COCONUT TOAST
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Toast bread slices, and spread each with coconut oil. Top with avocado, and season with salt and red-pepper flakes. Finish with a squeeze of lemon.
COCONUT OIL ON TOAST
A senior Malaysian chef taught me this recipe on my travels. It has been handed down through the generations and never been published until now.
Provided by vanessahstewart
Categories Breakfast
Time 2m
Yield 1 toast, 1 serving(s)
Number Of Ingredients 2
Steps:
- Make sure that the toast is toast, not bread, by putting it in the toaster before you put the coconut oil on it.
- Spread coconut oil on the toast.
- Serve warm (or just eat).
Nutrition Facts :
CLEAN COCONUT FRENCH TOAST
Sourdough bread, toasted coconut and jammy strawberries will take your French toast to the next level. Make this for Mother's Day and your mum will taste the love.
Provided by Dan Churchill
Categories Breads
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- For the macerated strawberries:.
- Combine all the ingredients in a bowl, cover and place in the fridge for 20 minutes.
- For the French Toast:.
- Whisk eggs in a bowl for 1 minute before adding in the coconut milk, honey and allspice. On a plate, mix together the toasted coconut, salt, and cinnamon.
- Melt Coconut oil in a frypan on medium-high heat, dip both sides of the sourdough in the egg wash. Cook for 2 minutes on each side on the pan or until golden, repeat with all slices.
- Transfer bread to a the dry coconut mix, coating both sides. Whip coconut cream in a blender, food processor or with a hand whisk.
- To serve place two slices of toast down, add a dollop of whipped coconut cream, spoon over the macerated strawberries, along with some honey and finish with some fresh strawberries.
Nutrition Facts : Calories 1538.9, Fat 83, SaturatedFat 70.5, Cholesterol 186, Sodium 883.5, Carbohydrate 183.8, Fiber 9.6, Sugar 100.7, Protein 27.4
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