COCONUT MILK FRENCH TOAST WITH PINEAPPLE SYRUP
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
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.
PINEAPPLE-COCONUT SAUCE
Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.
Provided by josiekana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
- Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g
ROASTED PINEAPPLE RUM CHICKEN RECIPE - (4.1/5)
Provided by rrxing
Number Of Ingredients 11
Steps:
- Instructions Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º. Serve over rice or with plantains. Garnish with cilantro if desired.
RUM-PINEAPPLE POUND CAKE
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
Provided by JZPHSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
- Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
- Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
- Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g
BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE
Add some Caribbean flair to your standard French toast with coconut and pineapple.
Provided by Kempstr
Categories French Toast
Time 8h50m
Yield 8
Number Of Ingredients 12
Steps:
- Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl, then whisk in coconut milk, sugar, vanilla, and salt until sugar is dissolved. Submerge each slice of bread in egg mixture, turning over several times, until saturated, then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill, covered with plastic wrap, at least 8 hours or up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden, 30 to 35 minutes.
- Meanwhile, bring pineapple juice and brown sugar to a simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
- Serve French toast with warm pineapple-rum sauce.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 84.1 g, Cholesterol 125 mg, Fat 15.3 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 514.9 mg, Sugar 52.7 g
BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE
Add some Caribbean flair to your standard French toast with coconut and pineapple.
Provided by Kempstr
Categories French Toast
Time 8h50m
Yield 8
Number Of Ingredients 12
Steps:
- Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl, then whisk in coconut milk, sugar, vanilla, and salt until sugar is dissolved. Submerge each slice of bread in egg mixture, turning over several times, until saturated, then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill, covered with plastic wrap, at least 8 hours or up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden, 30 to 35 minutes.
- Meanwhile, bring pineapple juice and brown sugar to a simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
- Serve French toast with warm pineapple-rum sauce.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 84.1 g, Cholesterol 125 mg, Fat 15.3 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 514.9 mg, Sugar 52.7 g
GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE
If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.
Provided by Catfish Charlie
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pineapple into 8 wedges, remove core and rind with a knife.
- Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
- Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
- Heat the grill to medium heat.
- Add the vanilla and rum to the bag, seal and shake.
- Remove the pineapple from the bag and place it on the grill.
- When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
- Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
- Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
EASY PINA COLADA FRENCH TOAST
With just a few ingredients and little effort, this recipe makes a great summer breakfast. I created it while on holidays in Maui while making french toast for breakfast. I noticed the drink mix sitting on the counter from the night before and inspiration struck. Top with sliced bananas and maple syrup.
Provided by laughingmagpie
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
- Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 43.5 g, Cholesterol 255.3 mg, Fat 10.5 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 444.8 mg, Sugar 12.3 g
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE-COCONUT CAKE WITH RUM
This is a great pineapple-coconut cake recipe.
Provided by SMZAA
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
- Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
- While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
- Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.
Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g
HAWAIIAN FRENCH TOAST
Made with surprisingly easy to find Hawaiian Sweet bread (or make it in a bread machine), this recipe puts a new twist on French toast. Serve right away with warm syrup. Can be garnished with coconut.
Provided by GOTTAMAKEDINNER
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk together egg yolks, egg white, vanilla, rum extract, orange zest, water and 1 tablespoon honey.
- Coat bread slices in egg mixture; set aside.
- In a small saucepan, combine crushed pineapple, mandarin oranges, honey and maple syrup. Simmer over medium-low heat for 3 minutes.
- Heat a lightly oiled griddle or frying pan over medium high heat. Fry bread slices until brown on both sides. Serve hot with warm fruit sauce.
Nutrition Facts : Calories 732.5 calories, Carbohydrate 146.3 g, Cholesterol 149.6 mg, Fat 11 g, Fiber 4.7 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 305.4 mg, Sugar 84.6 g
PINEAPPLE UPSIDE DOWN FRENCH TOAST
Make and share this Pineapple Upside Down French Toast recipe from Food.com.
Provided by Bliss
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
- Add pineapple, stirring well to incorporate.
- In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
- Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
- Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
- Bake french toast in middle of oven 20-25 minutes or until bread is golden.
- French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
- Serves 4.
People also searched
More about "baked coconut french toast with pineapple rum sauce food"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CUBAN FRENCH TOAST - CHEF SHANNON SMITH
From chefshannon.com
BAKED FRENCH TOAST - RECIPE | COOKS.COM
From cooks.com
PINEAPPLE FRENCH TOAST | LACTAID®
From lactaid.com
PINEAPPLE RUM PUNCH - CAFE DELITES
From cafedelites.com
BANANA RUM FRENCH TOAST RECIPE - BLUE CHAIR BAY® RUM
From bluechairbayrum.com
BRIOCHE FRENCH TOAST WITH CARAMELIZED BANANA AND PINEAPPLE
From aninspiredcook.com
COCONUT MACADAMIA BREAD PUDDING - REAL COCKTAILS + CULINARY
From realingredients.com
32 EASY COCONUT MILK RECIPES - TOP RECIPES
From topteenrecipes.com
HARD TRUTH TOASTED COCONUT RUM RECIPES - RECIPESCLUB.NET
From recipesclub.net
OUR BEST PINEAPPLE RECIPES | COOKING LIGHT
From cookinglight.com
BEST FRENCH TOAST CASSEROLE (OVERNIGHT) - THE RECIPE REBEL
From thereciperebel.com
BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE
From pinterest.ca
PINEAPPLE RUM BREAD PUDDING - REAL COCKTAILS + CULINARY
From realingredients.com
HOT BUTTER RUM SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
41 BEST PINEAPPLE RECIPES: TACOS, COCKTAILS, DESSERTS, AND MORE
From epicurious.com
KULA TOASTED COCONUT RUM RECIPES - THERESCIPES.INFO
From therecipes.info
CUSTARD-STYLE FRENCH TOAST | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ULTIMATE CARIBBEAN COCONUT FRENCH TOAST.
From caribbeanpot.com
COCONUT PANCAKES WITH RUM-ROASTED PINEAPPLE RECIPE
From telegraph.co.uk
DAILY DISH RECIPES - EASY FAMILY FRIENDLY RECIPES
From dailydishrecipes.com
BAKED FRENCH TOAST RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
COCONUT CREAM PIE FRENCH TOAST - THERESCIPES.INFO
From therecipes.info
PINEAPPLE COCONUT SLUSH - RECIPES | COOKS.COM
From cooks.com
FROZEN PINEAPPLE WHIP - REAL COCKTAILS + CULINARY
From realingredients.com
BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE
From pinterest.com
COCONUT MILK FRENCH TOAST WITH PINEAPPLE FLAMBé - CTV
From more.ctv.ca
BEST BAKED FRENCH TOAST RECIPES | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
STRAWBERRY TRES LECHES - REAL COCKTAILS + CULINARY
From realingredients.com
310 TOASTED COCONUT SHAKE RECIPES - THERESCIPES.INFO
From therecipes.info
RUM-SOAKED FRUIT AND COCONUT CRISP SUNDAES - BON APPéTIT
From bonappetit.com
WHAT GOES WITH FRENCH TOAST: THE PERFECT COMBINATION OF SWEET …
From ostrali.com
APPLE RAISIN FRENCH TOAST - REAL COCKTAILS + CULINARY
From realingredients.com
PINEAPPLE RUM CAKE - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love