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.
