The most delicious camping dessert…and a vegan version too

Oh goodness. This is delicious…and I invented it too! (Not that I’ve checked for recipe coincidences, of course).

It’s simple, and perfect for cooking on our favourite camping stove – the Cadac Safari Chef.

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Coconut pain perdu for two

Ingredients

  • Four slices of bread (stale, wholemeal, seeded, white…anything)
  • An egg (or egg replacer if you’re vegan or just don’t like chickens being hurt)
  • A carton (or tin) of coconut milk or coconut cream
  • Sugar
  • Pinch of cinnamon/dash of vanilla essence – if you like
  • Butter or non-dairy fat for frying

The best camping stoves…and the worst

Cadac Safari Chef

Have a look at our review of the Cadac, by the way. We’re always recommending it because it’s worked so well for us for so long.

Easy peasy

  1. Cut the slices of bread into two triangles (I’m working on normal-sized slices here, so adapt quantities to suit your teeny or giant loaf).
  2. If your bread isn't fit for triangularising...just go with the flow.

    If your bread isn’t fit for triangularising…just go with the flow.

  3. Beat egg, a small carton of coconut milk/cream and a tablespo0n of sugar, plus cinnamon/essence.
  4. You want enough liquid to soak into the bread, so add ordinary or dairy-free milk or more coconut to give yourself enough. You’d be surprised how much the bread soaks up.
  5. Put the slices in a shallow dish (as spread out as you can) and pour over the liquid. Make sure every bit gets covered, and be careful that slices don’t weld together.
  6. Cover and leave somewhere cool to stand as long as you can manage (overnight is lovely, but does need a fridge or coolbox).
  7. Heat the butter in a frying pan or on the Cadac frying surface.
  8. Carefully lift the slices out (they might be pretty soggy by now) and fry on both sides till golden brown. Eat warm with a sprinkling of sugar, a dollop of strawberry jam, some berries….or just naked.

Sounds like nothing special, eh? Just you wait. Hot, crispy, sweet and coconutty outsides, plus creamy, melting middles. Gorgeous.

 

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