Coconut French toast from Peter Island, photographed above by yours truly, that my husband and I stumbled on this devour power packed breakfast menu item. Comfort food was the focus on day five. The actual name of the recipe is Jean Kelly’s Coconut French Toast.
1 ½ cups regular coconut milk
1 ½ cups cream of coconut, such as Coco Lopez
2 cups heavy cream
1 loaf thickly sliced bread *Try bread from Blue Dog Bakery if you’re in Louisville.
Whisk together the coconut milk, coconut cream, the heavy cream, and the eggs. Soak the bread slices in the mixture and cook on griddle until it crisps up. Finish it off in the oven at 350 degrees F for 10 to 15 minutes, depending on the thickness of the bread. Serve warm.
This gives me all the comfort food hygge feels with amazing memories of our honeymoon. It will be a forever household favorite.