Brunch/ Mothers Day/ RECIPES

A Mother’s Day Breakfast-Coconut Crusted French Toast

Mother’s Day is a pretty special day for me.  Not only do I have the honer of being a mom, but I have some pretty special ladies in my life that I get to celebrate.  I know this is a gift.  I know there are many of you out there reading who don’t have Mothers around to celebrate, or babes who call you “Mom.” My thoughts have been with you this week as I prepare celebrating my own.
Today I did just that, and had my mother-in-law, Kathy, over for breakfast.  I can’t tell you how wonderful it was to have her in my home and just enjoy some great talk time and good food!  She is always having the family over to her house, and is really good at entertaining, so it was much fun to have her to mine and serve her for once!
She is a coconut lover, so when I found this recipe for Coconut Crusted French Toast on Pinterest, I knew immediately who I would be making it for.  
Let me tell you, it is GOOD!
If you are a coconut fan, this recipe is a must make!  It uses coconut milk, coconut extract and shredded coconut.  I made it in a jiffy, and had everything ready to go when she arrived.  
{Isn’t she a beauty? Inside and out.}
This french bread is from Trader Joes.  It was perfect for this recipe.

Eggs, coconut milk, coconut extract and vanilla extract with a bit of salt.  Whisk.
Shredded coconut on a plate.  
Dip bread in egg mixture.  Press into coconut.  
Then make cook it just like you would normal french toast. 
I added a nut mix, strawberries, & oranges to the table, rounding out the meal.

I picked some fresh roses from our bush outside.

We drank coffee and of course, lemon water!
Coconut Crusted French Toast

3 large eggs
3/4 cup lite coconut milk (canned or fresh)
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded coconut
6 slices french bread, 1/2 inch slices
Butter, maple syrup

In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.  Place the shredded coconut on a plate.  Dip both sides of each slice of bread into the egg mixture.  Dip both sides of the coated bread into the shredded coconut.  Drizzle a little egg mixture on top of the coconut to  make it stick to the bread.

Meanwhile, heat a large non-stick griddle to medium heat.  Cook the slices of bread until golden brown on one side and then turn and cook the other side.  Serve immediately of keep French toast warm in a 250 degree oven.

Serve with butter & pure maple syrup.


I’ve learned creating meaningful memories takes little effort.
It just takes a bit of thought and follow through.  
Thank you, Kathy, for always being the one who works to have us over and make the memories.  
We’ve made so many good ones, haven’t we?
Thank you for coming to my house for breakfast and making some more.
I love you, and I’m so very blessed to have you as my Mom-in-Law!

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  • Amy Bowman
    May 11, 2012 at 3:46 am

    Thank you Karen! You leave the best comments. I hope all is well with you and your family!!

  • karen gerstenberger
    May 10, 2012 at 7:07 pm

    Amy, this is a beautiful “Mother’s Day card” for your MIL. And she is a lovely lady. The recipe sounds delicious, and your table is fit for a queen – what a gift from your heart!

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