Coconut and almond French toast with plums

Coconut and almond French toast with plums

Total: 40 min. | Active: 20 min.
Nutritional value / people: 839 kcal
, Fat: 52 g
, Carbohydrate: 67 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To soak the bread

2 ½ dl coconut milk
½ dl single cream
2 fresh eggs
8 slices bread (e.g. braided bread), each approx. 2 cm thick


500 g plums, halved
2 tbsp water
2 tbsp cane sugar
½ tsp ginger, finely grated

French toast

100 g flaked almonds
50 g coconut flakes
clarified butter for frying
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How it's done

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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.


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.

Good to know
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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