Coconut Toast Pagoda

By EveJast

Coconut Toast Pagoda
For a novice baker like me, if I don't cook for a few days, my hands will be itchy. These days, I have been making ideas with toast. Two days ago, I used toast instead of meringue and made coconut toast towers. My parents responded well. Today, let's share my results ~~

Recipe Recommendations

  • fresh milk 100g
  • eggs of 2
  • fine sugar 50g
  • butter 65g
  • coconut milk 50g
  • coconut 50g

Steps for Coconut Toast Pagoda

  • Make step 0
    1
    Coconut filling practice: 1. Beat the eggs;
  • Make step 1
    2
    2. Add milk;
  • Make step 2
    3
    3. Add coconut milk and fine sugar, and stir well; pour in the melted butter, and stir well; finally add shredded coconut, and mix well;4. Let stand for more than 30 minutes
  • Make step 3
    4
    How to practice the coconut toast tower: 1. Use a mold to print a circle;
  • Make step 4
    5
    2. Use the remaining bread slices to cut long slices of 1 to 1.5 cm;
  • Make step 5
    6
    3. Use a rolling pin to flatten the bread slices;
  • Make step 6
    7
    4. Brush the egg liquid on the three sides of the long piece, stick it on the round piece of bread, and make it into a small bowl. After shaping, let it stand for 3 minutes to allow the piece of bread to bond well;
  • Make step 7
    8
    5. Spread butter in the cup and place the shaped bread slices in the small cup;
  • Make step 8
    9
    6. Pour the prepared coconut filling into a bread bowl;
  • Make step 9
    10
    7. Preheat the oven to 180 degrees for 15 minutes.
  • Make step 10
    11
    OK ~~ It's very simple. Eat it while it's hot. The skin is crispy and has a different flavor than coconut pagoda ~~

    • Recipe Categories

    Recipe recommendation