Coconut French toast with mango coulis recipe
 This coconut French toast is inspired by the tropical flavours of mango sticky rice. Brioche slices are soaked in a coconutty custard, cooked to golden perfection and topped with a fresh mango coulis. 4 free-range eggs200ml/7fl oz coconut milk2 tbsp sugar½ tsp coconut extract (optional)vegetable oil, for frying4 thick slices (2–3cm/about 1in) day-old brioche 4 free-range eggs 200ml/7fl oz coconut milk 2 tbsp sugar ½ tsp coconut extract (optional) vegetable oil, for frying 4 thick slices (2–3cm/about 1in) day-old brioche 200g/7oz ripe mango flesh, cut into chunks2 tbsp icing sugar1 tbsp fresh lemon juice 200g/7oz ripe mango flesh, cut into chunks 2 tbsp icing sugar 1 tbsp fresh lemon juice Method Preheat the oven to 120C/100C Fan/Gas ½.To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside.In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. Heat a little oil in a large non-stick frying pan over a medium heat.Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy.Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed.Keep warm in the oven while you cook the remaining brioche slices in the same way.To serve, stack up the French toast and top with the mango coulis. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside. To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. Heat a little oil in a large non-stick frying pan over a medium heat. Heat a little oil in a large non-stick frying pan over a medium heat. Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy. Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy. Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed. Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed. Keep warm in the oven while you cook the remaining brioche slices in the same way. Keep warm in the oven while you cook the remaining brioche slices in the same way. To serve, stack up the French toast and top with the mango coulis. To serve, stack up the French toast and top with the mango coulis. Recipe tips The best coconut milks contain at least 70% coconut extract. You can use any type of sugar, but caster sugar is best as it dissolves easily.