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Coconut French Toast

Coconut French Toast with Pineapple Compote and Kiwi

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Recipe Details

Story

Inspired by her vacation to the islands of Hawaii, Chef Liz is bringing the flavors of the tropics to French toast. Here, we dip delicate brioche in a custard bath of coconut milk and vanilla, then fry in butter until golden and crisp. For even more tropical vibes, it’s loaded with sweet and vibrant toppings: warm pineapple compote, tart kiwi, and shredded toasted coconut. Aloha.

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 900
  • Protein 22g
  • Total Carb 86g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • kiwi
    1
    kiwi
  • pineapple
    2 containers
    pineapple
  • dark brown sugar
    1 tablespoon
    dark brown sugar
  • unsalted butter
    6 packets
    unsalted butter
  • shredded coconut
    1/4 cup
    shredded coconut
  • lite coconut milk
    1 can
    lite coconut milk
  • vanilla extract
    1/2 teaspoon
    vanilla extract
  • eggs
    6
    eggs
  • brioche
    6 slices
    brioche

What You’ll Need

  • kosher salt
  • 6" small pot with lid
  • 12" large nonstick pan
  • 13 x 9" large baking dish (optional)

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Make pineapple compote

    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.

  3. Toast coconut

    Toast coconut

    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.

  4. Make custard

    Make custard

    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.

  5. Cook French toast

    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.

  6. Plate coconut French toast

    Plate coconut French toast

    Divide coconut French toast between serving plates. Top with pineapple compote. Garnish with kiwi and toasted coconut. Aloha!

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