Coconut French Toast

SERVES 2

2 eggs

½ x 400g / 14oz can coconut milk

2 tbsp coconut sugar, sifted

pinch of sea salt

4 slices of bread (your choice)

40g / 1 cup coconut flakes

coconut oil, for frying

coconut yoghurt and ground cinnamon, to serve

Preheat the oven to 120°C / 250°F / gas mark ½.

Add the eggs, coconut milk, coconut sugar and salt to a large bowl. Whisk with a fork to combine, then add a slice of bread to the mixture to soak, turning it occasionally.

Place a large, non-stick frying pan over a low–medium heat, add the coconut flakes and toast for a couple of minutes (keep an eye on them so they don’t burn), then transfer them to a small bowl.

Add a knob of coconut oil to the pan and let it melt.

Transfer the soaked slice of bread to the pan, and place a second slice in the bowl to soak as you fry the French toast for 3–4 minutes, or until golden brown. Carefully turn the slice over and fry for 3–4 minutes on the other side. Transfer to the oven, covered, to keep warm, and repeat with the remaining slices of bread.

Slice the cooked French toast slices in half and divide between plates, piling dollops of yoghurt on top and finishing with the toasted coconut flakes and a pinch of ground cinnamon.