Recipe: Gooey Coconut Toast

Recipe: Gooey Coconut Toast

Sheela Prakash
Feb 17, 2017
(Image credit: Maria Siriano)

Move over, peanut butter and Nutella! Coconut toast — with its warm, gooey texture and sweet, nutty flavor — is the dreamy pantry dessert you're missing this winter.

But don't just listen to me: Make it yourself. It's best while still warm. Take a big bite, close your eyes, and let the crust crackle and the sugary coconut stick to the roof of your mouth before taking your next bite.

(Image credit: Maria Siriano)

What Makes Coconut Toast So Amazing?

At the heart of coconut toast is plain ol' unsweetened shredded coconut — an ingredient you may have in your freezer right now. Mix it with browned butter, sugar, and an egg, then spread it over slices of bread and toast until lightly browned and gooey. Where have you been all our lives, coconut toast?

A Snow-Day Snack for Any Day

This is a snack that can be adapted to fit your mood and what you may have on hand. Don't feel like browning the butter? That's just fine — while it brings some extra-nutty, caramelized flavor to the situation, it will still be spectacular with butter you've simply melted. Not in the mood for cinnamon? Ground cardamom or ginger would be lovely, as would pumpkin pie spice and even garam masala.

Oh, and while the thick-sliced brioche makes this truly decadent, your standard loaf of sandwich bread will do the job just fine.

This is toast 2.0 — from us to you.

(Image credit: Maria Siriano)

Coconut Toast

Makes 10 slices

  • 8 tablespoons

    (1/2 cup) unsalted butter

  • 1 cup

    unsweetened shredded coconut

  • 1/2 cup

    granulated sugar

  • 1

    large egg, beaten

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    ground cinnamon

  • 1/8 teaspoon

    kosher salt

  • 3/4 loaf challah bread (about 12 ounces), cut into 10 (1-inch-thick) slices

Arrange a rack in the middle of the oven and heat to 350°F.

Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter solids brown, about 3 minutes. Remove from the heat and let cool for 5 minutes.

Add the coconut, sugar, egg, vanilla, cinnamon, and salt, and stir to combine.

Spread the coconut mixture evenly over the bread and place the bread slices on a baking sheet. Bake until the toast is lightly browned, 15 to 20 minutes. Let cool for at least 5 minutes and serve warm or at room temperature.

Recipe Notes

Storage: Although best enjoyed fresh, leftovers can be stored in an airtight container at room temperature for up to 1 day. Enjoy at room temperature or place in a 350°F oven for about 10 minutes to warm and re-crisp.

Toast snacks: The toasts can also be sliced into 4 triangles each, or lengthwise into "sticks," to serve a crowd.

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