KING'S HAWAIIAN French Toast with Coconut and Crushed Pineapple Jam

KING'S HAWAIIAN French Toast with Coconut and Crushed Pineapple Jam

Prep: 5 minutes

Cook: 15 minutes

Serves: 2

Ingredients for this recipe

Ingredients

  • 1 cup unsweetened coconut milk
  • 2 tablespoons melted unsalted butter, cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons light brown sugar
  • 1/8 teaspoon ground cardamom
  • 2 tablespoons shredded unsweetened coconut, toasted + more for garnish
  • Pinch of salt
  • 2 eggs
  • 4 tablespoons coconut oil, divided in half for browning toast in 2 batches
  • 3/4 cup fresh pineapple chunks
  • KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Our Products used

Our Products used

Preparation

Preparation

Everyone’s favorite sweet bread with an aromatic coconut custard and freshly crushed pineapple makes an unbelievable island treat for the whole family.
Step 1
In a large baking dish, whisk together the coconut milk, melted butter, vanilla, sugar, cardamom, shredded coconut, salt, and eggs. Dunk 3 slices of King's Hawaiian Original Hawaiian Sweet Round Bread into the custard, pressing gently to soak. Turn over and press down again.
Step 2
While this soaks, make the crushed pineapple jam. Put the pineapple chunks into a small sauce pot and set over medium-low heat. Let this cook for about 5 minutes, until the pineapple is soft and sweet and can easily be crushed with the back of a fork. Set aside.
Step 3
In a large fry pan pour 2 tablespoons of coconut oil and let it warm up over medium heat. Once it starts to shimmer, add 3 of the custard-soaked sweet bread pieces to the pan. Let cook until golden brown on one side, about 5-7 minutes. Turn over and cook another 5 minutes. Put French toast on a plate in a warm oven. Add 2 more tablespoons of coconut oil to pan and repeat with remaining 3 slices custard-soaked sweet bread.
Step 4
Serve French toast with crushed pineapple jam, warm maple syrup and garnish with toasted shredded coconut.

Our Products used

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KING'S HAWAIIAN French Toast with Coconut and Crushed Pineapple Jam

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