Try this Coconut Whipped Cream Brioche French Toast and enjoy layers of chocolate, strawberries, and a cloud of coconut whip!
Earlier this year, I was searching for the perfect Valentine’s-themed breakfast to serve for my annual Galentine’s Day brunch. I was looking for a dish that felt indulgent but wouldn’t leave us all with a sugar crash later on. After hours of searching, I finally landed on this delectable French toast creation. All of my guests were delighted with the end results, and let’s just say I had many a request for this recipe.
This coconut whipped cream brioche French toast truly looks like the kind of dish you’d find at a fancy brunch spot. Each slice of toast features a golden and crispy exterior that’s layered with juicy strawberries, chocolate drizzle, and a luxurious coconut cream topping. It’s a dish that’s sure to wow your guests!
Are you looking for a breakfast-in-bed recipe to prepare for that special someone? Or would you like to impress your besties at your next brunch get-together? No matter when you choose to serve this dish, it’s one that’s sure to satisfy. This recipe is light enough to enjoy any time, but decadent enough that it can make any day feel like a special occasion.
Customizing your French toast
I personally love this recipe exactly as is! But if you’re looking to customize this dish, you’ll be happy to hear that the options are truly endless. One way you could customize this French toast is by switching up the fruit. In place of strawberries, you could use blueberries, raspberries, sliced bananas, or even blackberries. If you’d like to change the overall flavor, you could absolutely substitute the brioche with another type of bread. A sourdough loaf would result in slightly firmer slices, but you can get creative with the substitute option that works for you. If you’d like to elevate the flavor of the custard, why not add extra flavors into the mix? You could add in a pinch of lemon or orange zest to brighten the flavor profile. Or you could add spices like nutmeg, cardamom, or cinnamon for a flavor that is uniquely yours.
How do I store leftovers?
I have certainly never had any leftovers of this dish—my friends and I tend to gobble it up immediately! But if you have any French toast leftover, you can place the cooled slices in the refrigerator and store them for up to 3 days. You can refrigerate the coconut whip in a separate airtight container for up to 4-5 days. I also recommend storing the strawberries and chocolate drizzle in separate airtight containers. You can keep these in the fridge for up to 2-3 days.
Serving suggestions
You can absolutely serve this dish on its own! But if you’d like to serve this dish as part of a larger meal, here are some helpful suggestions. If you’re looking for a protein side to serve with your French toast, I recommend going with Candied Bacon, Breakfast Sausage, or Tofu Scramble. Looking to add some produce to your meal? Then I suggest serving your French toast with a side of Fruit Salad or Berry Salad.
Ingredients
For The French Toast:
- 3/4 cup light coconut milk
- 2 eggs
- 2 tablespoons Truvia
- 2 tablespoons powdered Truvia
- 1/4 teaspoon pure vanilla extract
- 4 slices 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
- 1 teaspoon coconut oil
- 1 cup strawberries cut in half
For The Coconut Whip:
- 1 can full-fat coconut milk (13 1/2 ounces) refrigerated for 24 hours
- 1/2 teaspoon pure vanilla extract
- 2 1/2 teaspoons unsweetened cocoa powder
- 1 1/2 tablespoons powdered Truvia 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 4 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 minutes.
- While the bread soaks, melt the chocolate and 1 tablespoon of coconut oil in a small, microwave-safe bowl in 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 plate lined with parchment paper. Place in the refrigerator for 1 hour 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. 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 and coconut cream and top with strawberries.
- Serve!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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