Coconut French Toast with Pineapple Compote and Kiwi
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Ingredients & Equipment
What we send
- 2 containerspineapple
- 1 tablespoondark brown sugar
- 6 packetsunsalted butter
- 1/4 cupshredded coconut
- 1 canlite coconut milk
- 1/2 teaspoonvanilla extract
- 6 slicesbrioche
What You’ll Need
- kosher salt
- 6" small pot with lid
- 12" large nonstick pan
- 13 x 9" large baking dish (optional)
- Tree Nuts
Peel kiwi, discarding skin; quarter lengthwise, then cut crosswise into ¼-inch slices. Remove pineapple from containers and roughly chop; reserve pineapple juice in containers for Step 2.
Make pineapple compote
In a small pot, combine brown sugar, pineapple, pineapple juice, 2 tablespoons water, and ¼ teaspoon salt; bring to a boil over high heat. Stir once and reduce heat to medium. Simmer, stirring occasionally, until liquid is reduced by half and pineapple has broken down, 10-12 minutes (move on to next step, but don't forget to come back). Remove pot from heat; stir in 3 packets butter to combine. Cover and set aside.
Place shredded coconut in a large nonstick pan over medium-high heat. Toast, stirring frequently, until golden, 3-5 minutes. Transfer to a small bowl and set aside. Reserve pan, off heat, for Step 5.
Open coconut milk and pour into a large shallow bowl or baking dish. Add vanilla, 4 eggs, and ¼ teaspoon salt and whisk to combine. Save remaining eggs for tomorrow's breakfast.
Cook French toast
Return pan from toasted coconut to medium-high heat with 1 packet butter. When butter is foamy, working 1 at a time, dip brioche into custard, flipping to coat both sides. Allow excess to drip off, then add to pan. Cook, working in batches and adding remaining butter as needed, until golden on bottom, 2-3 minutes. Flip, reduce heat to medium, and cook until golden brown, 3-4 minutes more.
Plate coconut French toast
Divide coconut French toast between serving plates. Top with pineapple compote. Garnish with kiwi and toasted coconut. Aloha!