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Pour enough oil into the skillet to completely coat the bottom. While the oil heats, dip each slice of bread into the egg mixture for 15–20 seconds per side, ensuring it's fully saturated. Then, press each side of the soaked bread into the shredded coconut on the plate, making sure it's evenly coated.
Once the oil is hot, add one slice of French toast to the pan as a test. Cook for about 1 minute per side, watching for a crispy, golden-brown crust. The coconut should turn a deep brown, but pull it before it goes black. If it starts to burn before the bread is cooked through, lower the heat slightly.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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