Coconut Milk French Toast With Pineapple Syrup Recipes

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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.

Recipe From epicurious.com

Provided by David Tamarkin

Categories     Bread     Pineapple     Coconut     Milk/Cream     Vanilla

Yield 4 servings

Number Of Ingredients 7

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  • Heat coconut oil or butter (or half and half) in a pan. Dip each side of the bread into the custard, giving each side a few seconds in the mixture. Transfer the soaked bread immediately to the hot pan. Cook the toast until golden on each side, about 2-3 minutes per side.
  • In the meantime, prepare the caramelized pineapple. Melt 2 tablespoons of butter or coconut oil in a large saute pan. Coat each side of the pineapple slices in sugar, and immediately place in the hot butter. Cook the pineapple until starting to caramelize on one side, about 5 minutes. Stir and carefully flip the pineapple slices over, continue to cook for about another 4-5 minutes until the pineapple is softened and caramelized. Juice should release from the pineapple and mix with the caramel to form a lovely, golden caramel sauce.
  • Serve the toast warm and topped with the caramelized pineapple and some of the sauce. For additional serving ideas, you can also top with macadamia nuts, toasted coconut, whipped coconut cream, and/or maple or coconut syrup.
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  • In the meantime, prepare the flambé pineapple. Melt two tablespoons of butter or coconut oil in a large saute pan. Coat each side of the pineapple cubes in sugar, and immediately place in the hot butter. Cook the pineapple until starting to caramelize on one side, about five minutes. Stir and carefully flip the pineapple cubes over, continue to cook for about another four to five minutes until the pineapple is softened and caramelized. Juice should release from the pineapple and mix with the caramel to form a lovely, golden caramel sauce.
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