Ambrosia French Toast with Blueberry-Orange Relish

Ambrosia French Toast with Blueberry-Orange Relish

Even though I’m snuggling with my new little pink bundle I won’t leave you hanging! Here’s a great dairy-free variation on French toast I made a few months ago. I’m all about using coconut milk  in place of regular milk when I can. And I love the orange-coconut combination!

I was raised by a Southern woman, but somehow missed out on the orange-coconut “ambrosia” combination common in Southern desserts. I don’t think my dad likes coconut. He’s a chocolate man, so we had plenty of that around. (No complaints here. I never got tired our family chocolate cake. It’s still my absolute favorite!)

I love blueberries with citrus as well as coconut, so I figured all three would be good together. We’re always looking for alternative, healthier toppings on French toast (and pancakes and waffles) besides syrup, and this blueberry-orange relish was perfect. If you have time to toast the coconut, please do. It adds such a nice crunch!


For the French toast:

  • 4 eggs;
  • 1/2 cup coconut milk;
  • zest from 2 oranges, divided;
  • juice from 1 large orange (about 1/3 cup);
  • 1 T honey;
  • pinch of salt;
  • butter or heat-safe oil, for cooking;
  • 8 smallish slices of whole-grain bread (or 4-5 large slices).

For the relish:

  • 1 1/2 cups fresh or frozen (thawed) blueberries;
  • 1 orange, surpremed (or peeled and sliced into chunks);
  • 1/3 cup sweetened flaked coconut, toasted, plus more for garnish.

Honey, for drizzling (optional)


  1. In a shallow dish (pie plates work well) whisk together the eggs, coconut milk, orange zest (reserving 1/2 tsp for relish), orange juice, honey, and a pinch of salt.
  2. Combine the relish ingredients in a separate bowl with the reserved 1/2 tsp orange zest. Let it sit for 10-15 minutes while you cook the French toast.
  3. Brush some butter or oil in a non-stick pan and heat it up to medium heat.
  4. Working in batches, soak the bread slices in the egg mixture for 1-2 minutes. (Longer if the bread is dense.) Lay them in the hot skillet and cook for about 4-5 minutes on each side, until cooked through.
  5. Serve French toast with relish, a sprinkle of coconut, and a drizzle of honey (if desired).
Nat’s Notes:
To toast coconut, place coconut in a dry skillet and cook over medium-high heat, tossing frequently until golden brown in spots. You can also toast it in a 350 degree oven for a few minutes, but keep an eye on it because it burns fast!

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