in Dessert Recipes

Coconut wedges with blueberries

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Ingredients for 2 servings:

  • 2 slices of toast
  • 1 egg(s)
  • cup(s) milk
  • 1 pinch of salt
  • 1 tsp vanilla sugar
  • 50 g desiccated coconut
  • Butter for frying
  • 3 tbsp jam (pineapple jam)
  • 2 tbsp pineapple juice
  • 100 g blueberries, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the slices of toast in half crosswise to create four small wedges each. Whisk the egg with milk, salt, and vanilla sugar in a bowl. Dip the wedges in the egg wash and coat with desiccated coconut. Heat the butter in a pan and fry the wedges until golden brown on both sides. Heat the pineapple jam and pineapple juice in a saucepan, stirring constantly. Add the washed blueberries and toss briefly. Arrange the coconut wedges decoratively, top with the blueberries, garnish, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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