The past few weeks have been a whirlwind of Olympics, busy times at work…and sweetened condensed coconut milk, which I’ve been putting in just about everything! Since discovering how to make sweetened condensed coconut milk I’ve had some in my fridge pretty much every week. Last week I realised I needed to use some up, and I also had a craving for French toast and coffee (of course!). I’d recently seen a Vietnamese frappuccino featured on The Kitchn so I thought I’d make it with the coconut milk. So I had a very coconut-y brunch consisting of coconut French toast and a Vietnamese frappuccino with coconut milk.
Here’s the sweetened condensed coconut milk recipe again:
Sweetened condensed coconut milk
Note: If you want, you can use 4 tablespoons of agave (and leave out the sugar) if desired. I like the flavour the brown sugar imparts. This recipe is very sweet, but add less sugar/agave if you like it less sweet.
- 1 can of full-fat or half-fat coconut milk
- 2 tbsp brown sugar
- 2 tbsp agave nectar
Bring the coconut milk, brown sugar and agave to a boil. Reduce the liquid by 1/4 to 1/2 (depending how thick/rich you like it) and remove from the heat.
Coconut French Toast
- 1/4 cup sweetened condensed coconut milk (see recipe above)
- 2 tbsp flour
- 1 tsp coconut extract (optional)
- 4 slices day old bread
- Shredded coconut milk as garnish (optional)
Mix the coconut milk, coconut extract and flour and soak the bread in the mixture. Top with shredded coconut milk (if desired), maple syrup or icing sugar. I topped mine with icing sugar and nectarine slices, and served alongside some guacamole and batata harra (Lebanese spiced potatoes)
- 1/2 cup sweetened condensed coconut milk (see recipe above)
- 1-2 shots of espresso or 2 tsp instant coffee
- 1/2 cup ice (or more if desired to reach the right consistency)
In a blender, blend the coconut milk, coffee and ice, adding more ice if desired until it reaches the desired consistency.