Easter breakfast: chocolate strawberry & raspberry coconut cream on toast
Looking for something a little bit special to have on your toast this Easter weekend? Well, I’ve got a couple of ideas that you might want to try. Baker Street bakery asked me to create a family friendly recipe for you to enjoy over the holidays, so I’ve used their sliced brown and seeded topped with a classic combo: chocolate & strawberry, and one you might not have tried before: coconut cream & raspberry coulis!
All the ingredients for these toast toppers are super quick to make and you can prep them a few days in advance if you want to. The coconut cream and raspberry couli are also really good on cereal or pancakes too if you have any left over!
Ingredients
Serves 4
8 slices of Baker Street toast (I used brown & seeded)
Chocolate hazelnut spread (recipe here)
4-6 strawberries, sliced
250ml coconut cream (recipe below)
50g raspberry coulis (recipe below)
8-10 fresh raspberries
Toasted coconut pieces, optional
Method
Prepare the chocolate sauce, coconut cream and raspberry coulis a day ahead if you can as they will all need to go in the fridge to cool down before serving.
Make the toast, cut into quarter triangles and start loading with the toppings: a large swipe of chocolate spread and a couple of strawberry slices or a spoon of coconut cream, a drizzle of raspberry coulis and a sprinkle of coconut pieces if you have them. Toasted desiccated coconut would also work well too.
Coconut Cream
Ingredients
250ml coconut cream
1 tbsp icing sugar, sifted
¼ tsp vanilla essence
Method
Pour the coconut cream into a mixing bowl and whisk on high for 15 minutes until thickened.
Add the icing sugar and whisk thoroughly. Stir in the vanilla.
Raspberry Coulis
Ingredients
300g frozen raspberries
50g soft light soft brown sugar
Method
Put the raspberries into a pan and warm gently for 10 minutes. Add the sugar and simmer for 5 minutes.
Pass the raspberry sauce through a sieve to get rid of the seeds using a silicone spatula to squeeze it through. It will take a while to get all the sauce through the sieve, so just keep going until you have mostly seeds left and no more juice is coming through.