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10 minutes
10 minutes
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Author:Todd Toven
4 thick slices brioche bread (¾–1 inch thick)
4 large eggs
¼ cup heavy whipping cream
¾ cup coconut milk
1 tablespoon coconut flakes (plus more for topping)
1 lime (juiced)
Agave nectar (for batter)
4 oz Cool Whip whipped topping
5.3 oz key lime yogurt
2 tablespoons butter (for griddle)
Honey (for serving)
Preheat your Blackstone griddle to medium heat.
In a shallow dish, whisk together the eggs, heavy cream, coconut milk, 1 tablespoon coconut flakes, fresh lime juice, and a drizzle of agave nectar until well combined.
In a separate bowl, mix the Cool Whip and key lime yogurt until smooth. Set aside.
Melt a small amount of butter on the griddle and toast additional coconut flakes until golden brown. Remove and set aside.
Spread the remaining butter evenly across the griddle surface.
Soak each slice of brioche in the egg mixture for a few seconds on each side. Place on the griddle and cook until golden brown, flipping once. Lightly press the edges against the griddle to ensure the egg is fully cooked.
Remove from the griddle and top with the key lime whipped cream, a squeeze of fresh lime juice, toasted coconut, and a drizzle of honey.
Serve and enjoy.
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