Coconut French Toast
Breakfast Chocolate Mother's Day Recipes by Bloggers

Coconut French Toast

If you’ve never made your own French Toasts before, you’ll be amazed at how quick and easy this Coconut French Toast recipe is.

The French toast is crispy on the outside and moist and fluffy on the inside, a bit like a doughnut, but much easier to make.

What is Coconut French Toast?

Profiteroles is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. In fact, the puffs may be decorated or left plain, or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

In addition, we have adapted the traditional recipe using our Sugar and Crumbs Natural Flavoured Icing Sugars. You can use any flavour of your choice.

French toast is the perfect breakfast for a special occasion and when it’s given a twist with Sugar and Crumbs Coconut Natural Flavoured Icing Sugar (or any flavour of your choice) and dunked in rich, chocolatey sauce.

It will keep up to one week in the fridge, in an airtight container.

In addition, you can also use any flavour from our amazing range of Natural Flavoured Cocoa Powders!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


2 Eggs
30g Butter
2 Teaspoons Sugar and Crumbs Coconut Natural Flavoured Icing Sugar
2 Tablespoons Plain Flour
2-3 Slices White Bread
For the Chocolate Sauce
60g Dark Chocolate
30g Butter
20g (for dusting) Sugar and Crumbs Coconut Natural Flavoured Icing Sugar


1. Pre-heat the oven to 200° C,  180° C fan, 350 F, Gas mark 4.

2. Weigh out the butter and cut into small pieces. Pop into a saucepan over a low heat with the water, sugar and salt.

3. Then, stir gently making sure that the butter melts before the water comes to the boil.

4. Once the butter has melted, turn up the heat a little and bring the water to the boil. Remove from the heat and add the flour all at once. Beat briskly with a wooden spoon, it should quickly come together into a ball.

5. Break the eggs into a jug and whisk briefly, then add to the choux mixture a bit at a time, beating well to combine. When all the eggs have been added the mixture should be a nice stiff paste.

6. Place blobs of mixture about the size of a 50p on a greased baking sheet, and place in the pre-heated oven for 22 minutes.

7. Once the time is up, transfer the choux buns to a wire rack and allow to cool completely.

8. Whip the cream and the Sugar and Crumbs Coconut and Lime Natural Flavoured Icing Sugar (or any flavour of your choice) until soft peaks form.

9. Melt the chocolate and butter in the microwave in thirty second bursts, stirring each time until smoothly combined.

10. Cut each choux bun half-open, fill with a dollop of cream and then dip the top in the melted chocolate. Stack up on a platter in a gloriously messy, indulgent heap and top with grated lime zest.

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