PIÑA COLADA FRENCH TOAST

Prep Time 10 min Cook Time 15 min Total Time 25 mins
Serves 4     adjust servings


Ingredients

  • 6 tablespoons coconut oil
  • 8 slices ciabatta bread
  • 1/2 cup unsweetened, shaved coconut for toasting (optional)

FINELY GROUND COCONUT

  • 2 cups unsweetened, shredded coconut

FOR THE DIPPING MIXTURE

  • 5 tablespoons butter, melted and cooled
  • 1 1/2 cups coconut milk
  • 4 tablespoons sugar
  • 4 teaspoons vanilla
  • 2 eggs

FOR THE DREDGING MIXTURE

  • 1 cup unsweetened shredded coconut
  • 2 tablespoons brown sugar

FOR THE GLAZE

  • 1 1/2 cups powdered sugar
  • 1/2 cup pineapple juice
  • 4 tablespoons melted butter
  • 1 tablespoon dark rum

FOR THE COCONUT WHIPPED CREAM

  • 1 1/2 cups heavy cream
  • 1/2 cup coconut milk
  • 4 tablespoons powdered sugar

Instructions

Place  two cups of shredded, unsweetened coconut in a blender or the bowl of a food processor and finely grind the coconut until it is the texture of sand. You will use half of this ground coconut in the dipping mixture and the other half in the dredging mixture.

TO MAKE THE DIPPING MIXTURE:

  1. In a medium bowl, combine butter, coconut milk, 1/2 of the finely ground shredded coconut, sugar, vanilla and eggs. Beat until well combined.
  2. Transfer dipping mixture to a shallow dish and set aside.

TO MAKE THE DREDGING MIXTURE:

  1. In a small bowl, combine the remaining finely ground shredded coconut, 1 cup unsweetened shredded coconut flakes and brown sugar. Stir to combine. Transfer to a shallow dish and set aside.

TO MAKE THE GLAZE:

  1. Combine powdered sugar, pineapple juice, melted butter and dark rum in a small bowl and use a beater or immersion blender to whip until frothy and smooth.

TO MAKE THE COCONUT WHIPPED CREAM:

  1. Combine heavy cream, coconut milk and powdered sugar in a medium bowl or the bowl of a stand mixer. Using a hand mixer or stand mixer, beat on high speed just until stiff peaks form.

TO MAKE THE FRENCH TOAST:

  1. Dip one slice of bread in dipping mixture and turn to fully soak through.
  2. Place the dipped bread in the dredging mixture and coat both sides of the bread.
  3. Transfer the bread to a 350º, griddle greased with coconut oil. Allow the bread to cook for 4-6 minutes on each side, or until golden brown.
  4. Remove bread from griddle. Drizzle with glaze and top with whipped cream. Sprinkle on toasted coconut, if desired.
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