Coconut and almond French toast with plums

Total time: 40m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 839 Kcal, 20g Protein, 67g Carbohydrates, 52g Fat


  • To soak the bread
  • 2.5 dl coconut milk
  • 0.5 dl single cream
  • 2 fresh eggs
  • 8 slices bread (e.g. braided bread), each approx. 2 cm thick
  • Compote
  • 2 tbsp cane sugar
  • 2 tbsp water
  • 500 g plums, halved
  • 0.5 tsp ginger, finely grated
  • French toast
  • 100 g flaked almonds
  • 50 g coconut flakes
  • clarified butter for frying

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  • To soak the bread

    Whisk the coconut milk, cream and eggs in a shallow dish. Place the slices of bread in the dish in batches, leave to soak for approx. 10 mins. Turn the slices over, soak for a further 10 mins., repeat this process with the remaining slices of bread.
  • Compote

    Bring the plums, water and sugar to the boil in a pan. Reduce the heat, add the ginger, cover and simmer for approx. 10 mins.
  • French toast

    Place the almonds and coconut flakes in a deep dish, mix. Turn the bread slices over in the mixture. Heat a little clarified butter in a non-stick frying pan. Reduce the heat, fry the slices of bread in batches over a medium heat for approx. 3 mins. on each side until golden, keep warm. Serve the French toast with the compote.
  • Tip:

    Mix 3 tbsp of cane sugar and 1 tsp of cinnamon, serve with the toast. Substitute the coconut milk for coconut milk light.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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