Coconut Whipped Cream Brioche French Toast
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
2
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Calories
1360 kcal
-
Course
Dessert
Coconut Whipped Cream Brioche French Toast
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Chocolate Strawberry Brioche French Toast is your perfect solution to celebrating Valentine's Day. One sweet, amazing breakfast.
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Ingredients
For the french toast:
- 3/4 cup light coconut milk
- 2 eggs
- 2 tablespoons truvia plus 2 tablespoons powdered truvia divided
- 1/4 teaspoon pure vanilla extract
- 4 lices brioche cut 1 inch thick
- 1 cup unsweetened coconut flakes
- 1 tablespoon coconut oil
For the strawberries:
- 2 ounces semi-sweet chocolate plus additional for drizzling if desired
- 1 teaspoon coconut oil
- 1 cup strawberries cut in half
For the coconut whip:
- 1 13.5 ounce can full fat coconut milk that has been placed in the refrigerator for 24 hours
- 1/2 teaspoon pure vanilla extract
- 2 1/2 teaspoons unsweetened cocoa powder
- 1 1/2 tablespoons truvia powdered or more to taste
Instructions
- Whisk together the light coconut milk, eggs, 2 tablespoons regular Truvia, and vanilla extract in a large dish, big enough to fit four slices of bread.
- Place the Brioche slices into the egg mixture and let them soak for 10 minutes, and then flip and soak for another 10 mins.
- While the bread soaks, melt the chocolate and 1 tablespoon of coconut oil in a small, microwave safe bowl using 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.
- Dip half of each strawberry in the chocolate and place onto a small, parchment paper lined plate. Place in the refrigerator to let the chocolate set.
- Take the full fat coconut milk out of the refrigerator and flip it upside down. Open it and drain out the liquid (it's great in smoothies.) Scoop out the hardened cream from the bottom of the can into a large bowl.
- Add the vanilla extract, cocoa powder and powdered Truvia into the coconut cream and beat with a hand mixer on high speed until light and fluffy. Place into the refrigerator until ready to use.
- Place the remaining 1 tablespoon of coconut oil onto a griddle and heat it to medium heat.
- Spread the coconut flakes and remaining 2 tablespoons Powdered Truvia onto a large, shallow plate. Dip each side of bread into the coconut flakes, lightly pressing to adhere them to the bread.
- Place on the griddle and cook until golden brown. Flip and cook until the other side is golden as well.
- Drizzle with extra chocolate, coconut cream and top with Strawberries.
- DEVOUR
- Notes
- To make powdered Truvia, just put some in a small food processor and process until it looks like powdered sugar. You can also just use regular powdered sugar.
Notes
- To make powdered Truvia, just put some in a small food processor and process until it looks like powdered sugar. You can also just use regular powdered sugar.
Nutrition Information
Show Details
Calories
1360kcal
(68%)
Carbohydrates
101g
(34%)
Protein
22g
(44%)
Fat
115g
(177%)
Saturated Fat
92g
(460%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
283mg
(94%)
Sodium
493mg
(21%)
Potassium
957mg
(27%)
Fiber
10g
(40%)
Sugar
22g
(44%)
Vitamin A
846IU
(17%)
Vitamin C
45mg
(50%)
Calcium
133mg
(13%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1360 kcal
% Daily Value*
| Calories | 1360kcal | 68% |
| Carbohydrates | 101g | 34% |
| Protein | 22g | 44% |
| Fat | 115g | 177% |
| Saturated Fat | 92g | 460% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 283mg | 94% |
| Sodium | 493mg | 21% |
| Potassium | 957mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 22g | 44% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 45mg | 50% |
| Calcium | 133mg | 13% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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