Coconut Milk French Toast With Pineapple Syrup Recipes

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

Ingredients

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 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

Ingredients

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 MILK FRENCH TOAST

Coconut Milk French Toast image

Decadent, dairy-free French toast made extra-delicious with coconut milk. Top with toasted coconut for an extra coconutt-y kick!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

Ingredients

10-12 slices of stale (hearty, rustic bread, cut about 3/4-inch thick*)
4 large eggs
2/3 cup canned lite coconut milk or full-fat coconut milk
2 teaspoons pure maple syrup (can substitute granulated sugar)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Vegan butter
Toasted coconut
Sliced bananas
Pure maple syrup

Steps:

Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
Serve with assorted toppings.

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