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Coconut Milk French Toast With Pineapple Syrup

4.4

(4)

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Three pieces of coconut milk French toast with pineapples and pineapple syrup on a light green plate.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

  • Active Time

    15 minutes

  • Total Time

    30 minutes

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

Ingredients

4 servings

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

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.

    Step 4

    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.

    Step 5

    Arrange toast on a platter. Top with pineapple pieces and syrup.

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Reviews (4)

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  • Very tasty exotic twist on french toast! I knew syrup would be way to sweet so I modified by browning the pineapple and adding 1/2 the pineapple syrup from can and only 1 tbsp. sugar and reducing it until syrupy. I used a Pandoro bread that I was given as a gift - good way to use it! Garnish with chopped toasted macadamia nuts for additional exoticness and crunch!

    • katwin754

    • Hingham, MA

    • 12/29/2019

  • This requires minimal ingredients but the end result is extraordinarily flavorful and the perfect weekend breakfast. I tweaked this recipe slightly by omitting the syrup aspect & opted to sauteé the pineapple in a small bit of butter. This was not overly sweet with that tweak and it was knock-your-socks-off good. I highly recommend this recipe.

    • frosted_nebula

    • Iowa

    • 7/2/2018

  • Good recipe, unusual but pleasing flavors for breakfast. First, I toasted the bread in a toaster on a very low setting. I added about 1/4 cup of rum to the syrup and did not make the full 1 cup of simple syrup, thinking it would be too sweet. I made only enough simple syrup to keep the syrup liquid.

    • oliveguy

    • Scottsdale, AZ

    • 5/23/2018

  • The syrup was far too sweet for my tastes, and I had a hard time getting the toast browned without burning after dipping into the coconut milk mixture. Might be improved by adding eggs and making it a more traditional French toast with added coconut flavor.

    • jvarone

    • Pittsburgh

    • 4/8/2018

Tags Pineapple Fruit Coconut Milk Vanilla Herbs & Spices Main Breakfast Brunch Vegan Vegetarian Easy 万博官网

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