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Toasted Coconut Bread with Mango

Toasted Coconut Bread with Mango

French toast is always a winner at brunch. Flavour with rum and coconut, and serve with fresh mango wedges and creamy ricotta.

Serves 8

2 eggs

300ml milk

1 tsp vanilla extract

2½ cups plain flour

2 tsp baking powder

1 cup caster sugar

150g shredded coconut

100g butter, melted

½ cup brown sugar

¼ cup white rum

3 mangoes, cut into wedges

2 cups ricotta

2 tbsp honey

1 vanilla bean, split and scraped

250g raspberries

fresh shaved coconut, to serve

1 Preheat oven to 180°C. Place eggs, milk, and vanilla in a bowl; whisk to combine. In another bowl, sift together flour and baking powder. Add caster sugar and shredded coconut, and stir to combine.

2 Make a well in the dry mixture, add egg mixture, and mix until just combined. Add melted butter; stir until smooth. Pour into a greased and lined 21 x 10cm loaf tin. Bake for 1 hour, or until a skewer comes out clean.

3 Cool on wire rack. Place brown sugar and rum in a saucepan over high heat. Cook, stirring, for 1-2 minutes, or until sugar melts and syrup thickens. Remove from heat, add mangoes, and marinate for 30 minutes. Cook mangoes on a preheated grill for 1-2 minutes on each side.

4 Place ricotta and honey in a food processor; pulse until smooth. To serve, toast thick slices of coconut bread and top with ricotta, mangoes, rum syrup, raspberries, and shaved coconut.

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