Best Coconut Cream French Toast Recipes

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COCONUT CREAM STUFFED FRENCH TOAST



Coconut Cream Stuffed French Toast image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 5 servings

Number Of Ingredients 24

One 2-pound loaf challah bread
Coconut Cream Cheese Filling, recipe follows
French Toast Batter, recipe follows
2 to 4 teaspoons canola oil
1/2 cup raspberry puree
1 cup strawberries, diced
4 bananas
1/2 cup granulated sugar
1/2 cup shredded coconut
Serving suggestions: ground cinnamon, confectioners' sugar and maple syrup
8 ounces cream cheese, at room temperature
1/4 cup mascarpone, at room temperature
1 cup shredded coconut
1/4 cup honey
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
6 eggs
1 1/4 cups whole milk
1/4 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Steps:

  • Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
  • Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
  • Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
  • Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
  • Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
  • In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
  • Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

COCONUT CREAM FRENCH TOAST



Coconut Cream French Toast image

I didn't think the name coconut French toast did this justice, and while certainly not pie-like, the flavor profile was kind of close, and I was very pleased with the results. The staler your bread, the better this will turn out! Garnish with maple syrup, fresh mango, and lime juice.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 38m

Yield 3

Number Of Ingredients 9

1 egg
1 egg yolk
⅓ cup coconut milk
1 teaspoon white sugar
¼ teaspoon vanilla extract
1 pinch freshly grated nutmeg
3 thick slices very stale French bread, halved crosswise
3 tablespoons butter
2 tablespoons coconut flakes

Steps:

  • Place whole egg and egg yolk in a bowl. Add coconut milk, sugar, vanilla extract, and nutmeg; whisk until batter is combined.
  • Soak bread halves in batter, tossing every 2 to 3 minutes to ensure they are absorbing the batter evenly, 15 to 20 minutes.
  • Melt butter in a skillet over medium heat. Place soaked bread in a single layer in the skillet. Cook until richly browned, crispy, and cooked through, 5 to 7 minutes per side.
  • Toast coconut flakes in a dry skillet until golden brown, 3 to 5 minutes. Sprinkle over bread.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 23.3 g, Cholesterol 160.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 8 g, SaturatedFat 15.6 g, Sodium 340.1 mg, Sugar 2.9 g

COCONUT CREAM FRENCH TOAST



Coconut Cream French Toast image

Silky French toast bursting with so much flavor that to add syrup on top would only detract from the experience. My ten year old boy typically drowns his pancakes / French toast with syrup, but he didn't even ask for any this time!

Provided by Finicky

Categories     Breakfast

Time 28m

Yield 6 slices, 4-6 serving(s)

Number Of Ingredients 8

1 cup full fat coconut milk
2 eggs, beaten
2 tablespoons sugar or 2 tablespoons maple syrup
1 teaspoon coconut extract (optional)
1 1/2 teaspoons vanilla extract
6 slices bread, 1 inch thick (plain challah is good)
3 tablespoons butter (for frying pan)
powdered sugar

Steps:

  • In a large bowl, or pie plate, combine the coconut milk, eggs, sugar or maple syrup, coconut extract, and vanilla extract. Whisk well.
  • Melt the butter in a large frying pan.
  • Dip a slice of bread in the mix. Let it soak up the liquid for about 40 seconds on each side.
  • Place the bread in the pan and saute until it's golden on each side (about 2-3 minutes), then transfer to a serving dish.
  • Repeat with the remaining slices of bread.
  • Dust each slice with plenty of powdered sugar.

Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 18.1, Cholesterol 128.7, Sodium 388.9, Carbohydrate 31.9, Fiber 2.5, Sugar 12.9, Protein 8.1

COCONUT CREAM STUFFED FRENCH TOAST



Coconut Cream Stuffed French Toast image

Get this all-star, easy-to-follow Coconut Cream Stuffed French Toast recipe from Diners, Drive-Ins and Dives

Provided by @MakeItYours

Number Of Ingredients 24

One 2-pound loaf challah bread
Coconut Cream Cheese Filling, recipe follows
French Toast Batter, recipe follows
2 to 4 teaspoons canola oil
1/2 cup raspberry puree
1 cup strawberries, diced
4 bananas
1/2 cup granulated sugar
1/2 cup shredded coconut
Serving suggestions: ground cinnamon, confectioners' sugar and maple syrup
8 ounces cream cheese, at room temperature
1/4 cup mascarpone, at room temperature
1 cup shredded coconut
1/4 cup honey
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
6 eggs
1 1/4 cups whole milk
1/4 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Steps:

  • Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
  • Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
  • Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
  • Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
  • Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
  • Coconut Cream Cheese Filling:
  • In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the coconut, honey, coconut extract and vanilla extract, and mix until combined.
  • Yield: 2 1/2 cups
  • French Toast Batter:
  • Special equipment: a butane torch; a squeeze bottle
  • Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.
  • Yield: 3 cups
  • Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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