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

KING'S HAWAIIAN French Toast with Coconut and Crushed Pineapple Jam
Meet the Chef!
Stephanie Russell
Stephanie is a personal chef and food writer for okie dokie artichokie based out of Ann Arbor, Michigan. Her passion for food stems from her Peruvian roots, a culture that emphasizes family time, celebration, and cooking. As such, her inspiration in the kitchen is greatly influenced by memories spent with her parents and grandparents, at home and traveling abroad.
Recipe Details

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

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.
Had a hard time finding the round bread so I improvised and used the sandwich rolls instead. This is a decadent meal. The family enjoyed it tremendously. and it was an easy recipe to prepare.
Oh my gosh... the pineapple is an awesome idea! Thank you for sharing, Stephanie!
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