Ryan’s Coconut and Cinnamon French Toast

Ryan gives his take on a breakfast classic!

Written by Ryan Mangan


Hats off to my twelve year old sister, Keelyn, who gave me the idea for this one the other day! I’ve always been a massive fan of French toast as a child but I’d never have thought to make it sweet. The end result was absolutely gorgeous, leaving the palate with a nice cinnamon and coconut aftertaste. Throw whatever fruits you like onto it and viola, a healthy alternative to Pop Tarts (excuse the horrific example).


  • Glenisk Irish natural yoghurt (helps strengthen the immune system)
  • Coconut milk (fights bacteria and viruses)
  • Coconut oil (provides energy for the brain)
  • 3 x Eggs (protects eye health, helps strengthen bones and teeth)
  • Cinnamon (helps balance blood sugar levels)
  • 4 x Sliced multigrain brown bread (high in complex carbohydrates and proteins)
  • 1 x Kiwi (protects against colds and flu)
  • Banana (contains slow-releasing sugars)
  • Dried cranberries (antioxidants)
  • Bee pollen (optional) (protein, fibre, iron, zinc)


  • A large frying pan
  • Cutlery


  • Whisk together three eggs, ½ a cup of coconut milk and a tablespoon of cinnamon
  • Pour the contents into a bowl and soak a slice of brown bread into the mixture
  • Pre-heat the frying pan with half a tablespoon of coconut oil
  • Move to medium heat and fry the bread and mixture for roughly two minutes on each side
  • Repeat the process for however many slices the mixture allows
  • Time to decorate: I like chopping up some banana and kiwi and serving them with some natural yoghurt, bee pollen and dried cranberries alongside the bread
  • Enjoy!

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