Coconut Cardamom French Toast With Raspberry Rhubarb Compote Recipes

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COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE



Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote image

Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.

Provided by Tara O'Brady

Categories     Breakfast     Rhubarb     Raspberry     Cardamom     Vanilla     Milk/Cream     Coconut     Egg     Maple Syrup     Pistachio     Brunch     Mother's Day     Bake     Summer     Spring     Soy Free     Tree Nut Free

Yield 4 Servings

Number Of Ingredients 23

Compote
8 oz. rhubarb (about 3 medium stalks), cut into ½" pieces (about 2 cups)
4 oz. raspberries (about 1 cup)
¼ cup (50 g) granulated sugar
2 green cardamom pods, cracked
1 vanilla bean, split lengthwise
Filling
¾ cup heavy cream
¾ cup (60 g) unsweetened shredded coconut
2 Tbsp. granulated sugar
⅛ tsp. kosher salt
French toast and assembly
¼ cup (50 g) granulated sugar
2 green cardamom pods, crushed
½ cup whole milk
4 large eggs
½ cup heavy cream
¼ tsp. almond extract
¼ tsp. rose water or ⅛ tsp. rose extract
⅛ tsp. kosher salt
8 (½"-thick) slices bread (shokupan, pain de mie, Pullman, or similar white bread)
Unsalted butter or vegetable oil (for pan)
Pure maple syrup; coconut whipped cream, coconut yogurt, or dairy whipped cream; finely chopped pistachios; sprinkles; food-grade edible rose petals; unsweetened coconut flakes (for serving; optional)

Steps:

  • Compote
  • Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
  • Filling
  • Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
  • French toast and assembly
  • Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
  • Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
  • Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
  • Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM



Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream image

This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.

Provided by GastroChef

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h36m

Yield 8

Number Of Ingredients 10

2 cups quartered fresh strawberries
2 cups chopped rhubarb
½ cup honey
1 orange, juiced
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 (14 ounce) cans chilled coconut milk
2 vanilla beans
2 tablespoons honey

Steps:

  • Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
  • Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
  • Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
  • Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
  • Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
  • Serve whipped coconut cream over chilled compote.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE



Raspberry Coconut French Toast Slow-Cooker Style image

I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

6 large eggs
1-1/2 cups refrigerated sweetened coconut milk
1 teaspoon vanilla extract
1 loaf (1 pound) French bread, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup seedless raspberry jam
1/2 cup sweetened shredded coconut
Whipped cream, fresh raspberries and toasted sweetened shredded coconut

Steps:

  • In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

RHUBARB RASPBERRY COMPOTE



Rhubarb Raspberry Compote image

This compote is great on its own, or you can serve it with ice cream or even toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 3

1 cup sugar
1 1/2 pounds fresh (or thawed frozen) rhubarb
9 ounces fresh (or thawed frozen) raspberries

Steps:

  • In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
  • Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.

Nutrition Facts : Calories 260 g

COCONUT CHEESECAKE & RHUBARB COMPOTE



Coconut Cheesecake & Rhubarb Compote image

I took my daughter's love of cheesecake plus my mom's love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. -Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 16 servings (3-1/2 cups compote).

Number Of Ingredients 17

14 whole graham crackers
1 cup sweetened shredded coconut, toasted
1/4 cup sugar
1/3 cup butter, melted
CHEESECAKE:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1-1/4 cups sour cream
1 tablespoon vanilla extract
1 tablespoon lemon or lime juice
5 large eggs, room temperature, lightly beaten
1 cup sweetened shredded coconut
COMPOTE:
6 cups chopped fresh rhubarb (about 1-1/2 pounds)
1 cup sugar
1/2 cup orange juice or water
Additional toasted coconut, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up sides of prepared pan., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. , In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled., Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.

Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.

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