GOLDEN COCONUT & VANILLA FRENCH TOAST

IN GREDIENTS

4 tablespoons milk

2 free-range eggs

1 teaspoon pure vanilla extract

½ teaspoon cinnamon (ground)

1 teaspoon butter

4 slices sourdough (or

gluten free) bread

4 tablespoons shredded coconut

TO SERV E

1 teaspoon rice malt syrup or pure honey

½ cup raspberries (fresh or frozen)

2 tablespoons natural yoghurt

METHOD

In a shallow bowl, whisk together the milk, eggs, vanilla and cinnamon. Heat half the butter in a frying pan or skillet on low heat. Place two pieces of bread in the egg mixture and coast both sides. Allow the excess to drip off and then place into a bowl full of the shredded coconut, coating both sides. Add bread to the frying pan and allow to cook for 2 minutes or until bottom is golden. Flip over and cook the other side until golden. Place on a plate and continue the process with the final two pieces of bread. To serve, place two slices of golden coconut and vanilla French toast on each plate and serve with the yoghurt, raspberries and a drizzle of the rice malt syrup or pure honey.