This Pineapple Coconut French Toast can do a lot of things for you. First, at a time when you might not have fresh milk on hand, it uses canned coconut milk straight from your pantry. And second, it features some fun tropical flavors that might just let you imagine you’re having that tropical vacation after all.
To start with, you just need some bread, a few eggs, and a can of coconut milk. (We found it easiest to use light coconut milk that didn’t have the clumpy coconut cream in it.) If you don’t happen to have a can of coconut milk, you can also use coconut-flavored almond milk.
Pineapple Coconut French Toast Recipe
Pineapple Coconut French Toast
A delicious French toast recipe with a tropical twist - and you can make it with what's available in your pantry.
- 1 13.5-ounce can unsweetened light coconut milk (or 1 1/2 cups unsweetened coconut-flavored almond milk)
- 4 eggs
- 1 tbsp freshly grated ginger
- Dash ground cinnamon
- 6-8 slices day-old bread
- 3 tbsp vegetable oil
- 1 pineapple, peeled, cored, and sliced
- cooking spray
In a large bowl, mix together almond milk and eggs until creamy and yellow. Add grated ginger and a dash of cinnamon; mix thoroughly.
Dip a slice of bread in the egg mixture, let it soak up the egg mixture, and then flip it over so that both sides of the bread are moist but not soggy. Let excess liquid drip off.
Heat a large frying pan with 1 tbsp. of the vegetable oil. Place soaked bread slices (two at a time) in the pan and cook 3 to 4 minutes on each side or until golden brown. Add 1 tbsp. more oil to the pan and repeat with next two slices; then again with another tablespoon of butter until all six slices are cooked. (Use more slices if you have leftover liquid.)
Spray pineapple slices with additional cooking spray and grill over medium heat for 3-4 minutes on each side or until light grill marks show on each side.
Serve French toast alongside grilled pineapple slices. Serves 4.
Grilling the pineapple gives the fruit an extra smoky-sweet flavor. If you don’t have fresh pineapple to throw on the grill, you can also just serve it with frozen/defrosted pineapple, or drained pineapple from a can. Additionally, by serving it with pineapple, it’s sweet enough that you don’t really need to add syrup. (Although a few members of our family like to do that anyway.)
Now, who needed that tropical vacation anyway?
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P.S. If you’re looking for another recipe using coconut milk from your pantry, try this Kale Leek Coconut Soup. It’s Whole30, Vegan, and Keto-friendly too!