Coconut French Toast with Warm Pineapple Compote, Toasted Almonds and Coconut Shavings
News flash: It is still winter on the East Coast. Bummer, I know. My skin is still chafed, my feet are permanently cold and my cheap, acrylic sweaters continue to pill. So I take solace in warm thoughts. I visualize a secluded beach. Face shaded by the rim of a big straw hat. Fingers curled around a fruity drink. Toes buried in the sand.
And a delicious, tropic-inspired breakfast that makes me feel like I scored a patio table at a breakfast cafe in Kauai.
We were there for our honeymoon in October, and it was heaven. Sunshine on my shoulders makes me happy. John Denver really knew what he was talking about.
It is prettier than you heard and more picturesque than you can imagine.
Ugh. I mean…have you evah?
I’ve got a fever for warmer temperatures and the only prescription is aloha spirit.
…and a delicious, Maui-Wowie kind of breakfast.
This recipe comes together quickly, and really captures the spirit of the islands, mon. Wait–that’s Jamaica. Anyway, I really thought this was a great twist on a breakfast classic, and I hope you do too. I revised the french toast recipe from Easy Breakfast and Brunch: Simple Recipes for Morning Treats, which is a great resource for breakfast and brunch meals.
Coconut French Toast with Warm Pineapple Compote, Toasted Almonds and Coconut Shavings
Print recipeIngredients
- 6-8 medium slices challah or brioche
- 2/3 cups canned coconut milk
- 2 eggs (lightly beaten)
- 2 tbsp superfine sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla
- fresh pineapple (cored and sliced, then cut into strips or cubes)
- 1 knob butter
- 1/4 cup brown sugar
- 1/2 cup sliced almonds (toasted in dry saute pan or baked in oven)
- 1/2 cup unsweetened shaved coconut (toasted w. almonds; watch carefully-then burn fast!)
Directions
| Coconut French Toast | |
| Mix beaten egg, coconut milk, sugar, cinnamon and vanilla in a shallow dish. Dredge sliced challah or brioche through mixture, then saute in butter until golden brown on both sides. | |
| Warm Pineapple Compote | |
| Melt a bit of butter in a saucepan, then add sliced pineapple and brown sugar and saute until pineapple browns slightly and sugar boils and gets syrupy. Serve warm over french toast, then sprinkle with chopped coconut and almonds. | |
Next time, I’m serving it with one of these bad boys. Then I’m gonna make Vin wear a Tommy Bahama shirt while he washes the dishes. Looks like the honeymoon really is over.
Comments (5)
xo,
nancy