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Coconut Whipped Cream Brioche French Toast
5 from 6 votes

Coconut Whipped Cream Brioche French Toast

Chocolate Strawberry Brioche French Toast is your perfect solution to celebrating Valentine's Day. One sweet, amazing breakfast.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 1360 kcal
Course: Dessert

Ingredients

For the french toast:
  • 3/4 cup coconut milk light
  • 2 egg
  • 2 tablespoons Truvia divided, plus 2 tablespoons powdered Truvia
  • 1/4 teaspoon vanilla extract pure
  • 4 lices brioche cut 1 inch thick
  • 1 cup coconut flakes unsweetened
  • 1 tablespoon coconut oil
For the strawberries:
  • 2 ounces semi-sweet chocolate if desired, plus additional for drizzling
  • 1 teaspoon coconut oil
  • 1 cup strawberry cut in half
For the coconut whip:
  • 1 13.5 ounce coconut milk full fat, refrigerated for 24 hours in can
  • 1/2 teaspoon vanilla extract pure
  • 2 1/2 teaspoons cocoa powder unsweetened
  • 1 1/2 tablespoons Truvia powdered or more to taste

Instructions

    Cup of Yum
  1. 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.
  2. Place the Brioche slices into the egg mixture and let them soak for 10 minutes, and then flip and soak for another 10 mins.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place the remaining 1 tablespoon of coconut oil onto a griddle and heat it to medium heat.
  8. 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.
  9. Place on the griddle and cook until golden brown. Flip and cook until the other side is golden as well.
  10. Drizzle with extra chocolate, coconut cream and top with Strawberries.
  11. DEVOUR
  12. Notes
  13. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 1360

% 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.