Ipo Pain Perdu (Coconut Bread French Toast)
Inspired by techniques from 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
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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 (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 783 kcal |
| Protein | 14.4 g |
| Carbohydrate | 85.5 g |
| of which sugars | 26.7 g |
| of which free sugars | 21.2 g |
| Fat | 45.5 g |
| of which saturates | 31.3 g |
| Fibre | 5.7 g |
| Salt | 0.45 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Ipo (coconut bread)
- 250 g plain flour, plus a little for your hands
- 50 g caster sugar
- 3 tbsp unsweetened desiccated coconut
- 1 tbsp instant dried yeast
- 1 tsp baking powder
- 175 ml coconut milk
Custard
- 150 ml coconut milk
- 2 large eggs, beaten
- ½ tsp vanilla (optional)
For cooking
- 57 g butter, for frying
To serve
- 1 ripe banana, sliced
- 2 passion fruit, halved
- 42 g honey or maple syrup about 2 tbsp
- 60 ml coconut cream
- 30 g macadamia nuts, toasted and chopped
- 4 g fresh mint leaves
- 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).
