Coconut French Toast With Spiced Roasted Pineapple Recipes

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COCONUT MILK FRENCH TOAST WITH PINEAPPLE SYRUP



Coconut Milk French Toast with Pineapple Syrup image

Use coconut milk in place of milk and eggs for French toast you can whip up even when your fridge is empty.

Provided by David Tamarkin

Categories     Bread     Pineapple     Coconut     Milk/Cream     Vanilla

Yield 4 servings

Number Of Ingredients 7

8 (1"-thick) slices challah, brioche, or other rich, dense bread
1 (20-oz.) can cubed pineapple in juice
2 Tbsp. virgin coconut oil, divided, plus more for brushing
1 cup plus 1 Tbsp. sugar, divided
1/2 tsp. kosher salt, divided
1 (14-oz.) can coconut milk, preferably full-fat
1 tsp. vanilla extract

Steps:

  • Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20-30 minutes. This will help the bread absorb the coconut milk without sogging out.
  • While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10-12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.
  • Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.
  • Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3-4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.
  • Arrange toast on a platter. Top with pineapple pieces and syrup.

COCONUT FRENCH TOAST



Coconut French Toast image

This coconut French toast is coated with coconut flakes for a special breakfast treat. -Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 7 servings.

Number Of Ingredients 7

12 large eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 package (7 ounces) sweetened shredded coconut
Maple syrup, optional

Steps:

  • In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.

COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE



Coconut French toast with spiced roasted pineapple image

Enjoy a new take on French toast for brunch. The custard is made using coconut milk and the dish is topped with a delicious spiced roasted pineapple

Provided by Alice Johnston

Time 50m

Number Of Ingredients 10

2 eggs
150ml coconut milk
½ tsp vanilla extract
2 thick slices brioche
knob of butter (about 20g)
2 tbsp desiccated coconut
plain or coconut yogurt, to serve
½ small pineapple
1½ tbsp maple syrup
pinch of ground allspice

Steps:

  • Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
  • Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
  • Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.

Nutrition Facts : Calories 728 calories, Fat 45 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 29 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

COCONUT FRENCH TOAST



Coconut French Toast image

A sweet way to start your day. Ready in 10 minutes, you'll be able to spend your morning relaxing instead of slaving in the kitchen! Would make a nice addition to your next brunch !

Provided by TGirl

Categories     Breakfast

Time 15m

Yield 7 serving(s)

Number Of Ingredients 7

12 eggs
1 1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
7 ounces flaked coconut
maple syrup

Steps:

  • In large bowl, beat eggs, then add milk, sugar and cinnamon.
  • Add bread, a few slices at a time, and let soak for 1 minute.
  • Remove bread, and coat both sides with coconut.
  • Place on parchment lined baking sheet and bake at 475 degrees for 5 minute on each side (10 minutes total).
  • Serve warm with maple syrup.

Nutrition Facts : Calories 418.5, Fat 19.3, SaturatedFat 11.5, Cholesterol 325, Sodium 479.6, Carbohydrate 44.2, Fiber 4.2, Sugar 14.1, Protein 16.9

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