I still obsessed with this French toast that I cooked in slightly different way, since I know the possibility are seem endless. Warning, this French toast are way far from the authentic one, this are my approach of not using egg, milk or cream.

I am not particularly love hot sun, I rather love cold bite, but somehow I love tropical nuances on my food, that reflecting warm, vibrant of colour and flavour. Absolutely coconut is the symbol of tropical beach freshness and warm, and I am curious how it taste if I soaked my bread into coconut milk and fried it. It was fluffy, warm toasted coconut flavour, it was just too good to be true.


My home were heady with sweet coconut burn fragrance, I am exciting. My suggestion is, fried the toast with high heat, so you will be got, crusty bottom and soft-flufy interior. I serve it with cinnamon caramelised apple, which balanced the slight savoury flavour of the toast, I don’t put any sugar on the toast, I just relied the flavour on sweetness-savouriness of coconut milk.

SO shall we?


SERVE 1 selfish portion


Caramelised apple

  • 1/2 apple (I used royal gala for balances sweetness and sourness, but you also can used granny sweet for extra freshness)
  • 1/2 tsp cinnamon
  • 1 tbs vegan butter
  • 2 tsp light brown sugar

The toast

  • 4 slice baguette, slice for 2-3cm width. I choose baguette, because it crusty and good to absorb liquid)
  • 100 ml thick flavourless coconut milk
  • 1/2 tsp cinnamon
  • 1 tbs dried coconut flake
  • 1 tsp vanilla extract – optional
  • 1 tbs vegan butter


  1. In a bowl, mix the coconut milk, cinnamon, dried coconut flake and vanilla extract, stir it well, then put inside the baguette, let it sit for few minute until it absorb the milk beautifully.

  2. In medium pan and high heat, melted the butter, then put inside the soft baguette, fried each side for 3-4 minute until it crusty brown. Take out from the heat.
  3. For the caramelised apple, put inside the butter, in medium pan and medium heat, then quickly put inside the apple, sugar and cinnamon. Cooked until it golden brown, almost like grilled mark.
  4. Plate the toast and top with caramelised onion, I serve mine with dried coconut and some raisin.
  5. Yum-Yummm, have a cup of tea.



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