Cream of coconut gives this breakfast or brunch recipe a tropical flair. Skip the syrup and top each serving with toasted coconut and confectioner's sugar.




  • Preheat the oven to 250°F. Place a baking sheet in the oven.

  • Combine egg whites, egg, and cream of coconut in large bowl and whisk until smooth. Place the egg mixture in a large shallow dish and dip in bread slices in batches. Turn to coat.

  • Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add bread slices to skillet in batches and cook, turning once, 2 to 3 minutes on each side, or until lightly browned. Place toast on baking sheet in oven to keep warm and repeat procedure with remaining bread slices

  • Top each serving with 1/2 tablespoon of the toasted coconut and sprinkle with confectioners' sugar, if desired. Serve toast with fresh fruit, if desired.

Nutrition Facts

198 calories; 7 g total fat; 27 mg cholesterol; 308 mg sodium. 27 g carbohydrates; 6 g protein;