Give your French toast a tropical twist with the flavours of pineapple and coconut
"Earlier this year I travelled to Thailand. While there, I made it my personal mission to find the best piña colada in town. As you can imagine, I had to do a lot of ‘research’ and fell in love with a drink that to me tastes like sunshine in a glass.
"Coming home to Vancouver—and lots of rain—I wanted to recreate those warm, sunny flavours in a special brunch dish.
"When I tasted my first bite, this French toast transported me back to the beach: its big coconut flavour, the sweet pineapple, and smooth creamy texture. Give it a try! Close your eyes, and you might just feel like you’re on vacation."
- 1 small (160 ml) can of coconut milk
- 2 tbsp. Malibu liqueur
- 2 eggs
- 8 thick slices of gluten free bread (we recommend Pikanik honey sandwich bread)
- 1 tbsp. extra virgin coconut oil (divided)
- 2 cups fresh pineapple, cut into 1/2” pieces
- 2 teaspoons sugar
- 1 cup pineapple juice
- So Delicious CoCo Whip
- Mix coconut milk, Malibu and eggs in a bowl. Beat well until fully combined.
- Dry fresh pineapple on paper towel. Sprinkle with sugar.
- Place pineapple in a pan on the stove, medium high heat. Allow pineapple to caramelize, turning occasionally to ensure it browns well.
- Once browned, add pineapple juice and turn down to medium-low heat allowing the juice to reduce down until it’s reduced by half.
- In a large frying pan over medium heat, melt 1/2 tbsp. coconut oil.
- Dip sliced bread into the coconut milk mixture until well-coated, hold up allowing excess liquid to drain, and place in the hot coconut oil.
- Cook for a few minutes per side, until it’s golden brown on both sides. Add more coconut oil as needed for additional slices.
- Place French toast on a plate, top with pineapple, add a generous dollop of Coco Whip and drizzle the pineapple juice reduction on top.
Cooking time: 10 minutes
Active time: 20 minutes