Ipo Pain Perdu (Coconut Bread French Toast)
By Joe
Source: NYT Cooking.
Homemade coconut bread fried until golden and served with tropical fruit, coconut cream and toasted macadamias.
Always check the labels of the products you use.
Method
- 1
Mix. Combine 250 g flour, 50 g caster sugar, 3 tbsp desiccated coconut, 1 tbsp dried yeast, 1 tsp baking powder and 175 ml coconut milk by hand until it forms a ball.
- 2
Shape. Press the dough into a rough log inside an 11 x 22 cm loaf tin.
- 3
Cook. Steam for 30 min until a skewer comes out clean, or bake at 175 °C (155 °C fan) for 40-45 min until risen and golden.
- 4
Cool. Rest in the tin for 5 min, then turn out onto a rack to cool fully before slicing into 8 pieces 1.3 cm thick.
- 5
Dunk. Dip each slice into 150 ml coconut milk mixed with ½ tsp vanilla, coating but not soaking it, then into 2 beaten eggs.
- 6
Fry. Melt 57 g butter in a large pan over medium heat and fry the slices in batches until golden, 2-3 min per side.
- 7
Serve. Plate with sliced banana, halved passion fruit, 2 tbsp honey, 60 ml coconut cream, 30 g toasted macadamia nuts and fresh mint leaves.
Storage
The coconut bread keeps wrapped in the fridge for up to 3 days and can be toasted; the fried slices are best eaten fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low salt: 0.27 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 163 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.1 g per serving
42.2 % of the 50 g daily maximum · 84.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- 11 x 22 cm loaf tin
- steamer large enough for the tin (or the oven)
- skewer
- wire rack
- 2 shallow bowls
- large frying pan
- fish slice
- bread knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 690 kcal |
| Protein | 14.2 g |
| Carbohydrate | 85.4 g |
| of which sugars | 26.6 g |
| of which free sugars | 21.1 g |
| Fat | 35.1 g |
| of which saturates | 24.7 g |
| Fibre | 5.7 g |
| Salt | 0.44 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
