Posted by: Jacques | February 27, 2011

Coconut French Toast Recipe

Dine in Brooklyn is just around the corner so we’ve started coming up with new dishes for both our brunch and dinner menus. The first two that made appearances this weekend were Panamanian Style Fried Chicken and Coconut French Toast. Here is the recipe for the toast:


1 dry coconut

1 cup diced fresh Pineapple

1 cup + 1 Tbs Unrefined Sugar

1/4 cup Dark Rum

1 Cinnamon Stick

1 Vanilla Bean

1 cup Heavy Cream

6 thick slices Brioche

2 Whole Eggs

3/4 cup Coconut Milk

pinch Salt

1 Tbs Butter

Pre-heat the oven to 400f. Use the back side of a heavy knife or cleaver to crack open the coconut over a glass. Drink the coconut water. Roast the two halves of the coconut in the oven until the meat starts to separate from the shell. Pull them out and let them cool slightly. Turn the oven down to 325f. With a large spoon remove the coconut meat from the shell. Cut the coconut into thin ribbons using a mandolin or a vegetable peeler. Lay out the coconut ribbons on a sheet pan covered with parchment paper. Toast the coconut until it is golden brown.

To make the syrup combine the pineapple, rum, 1 cup sugar and cinnamon in a small saucepan. Split the vanilla bean lengthwise and scrape out the paste from the inside. Save the paste and add the scraped bean to the syrup. Bring the syrup up to a simmer over a medium flame and then turn off the flame and let it sit while you prepare the toast.

Combine the cream, vanilla paste and 1 Tbs sugar and whip until stiff.

Heat a large cast iron skillet over a low flame. Combine the coconut milk and eggs and whisk together. Soak the brioche in the coconut milk. melt some butter in the skillet and cook the brioche in the butter until golden brown.

Serve the toast with the pineapple syrup, whipped cream, and toasted coconut.


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