Coconut Toast With Pineapple Recipe

Name: Coconut Toast With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices firm white bread; 2 eggs or equivalent egg replacement; 1/2 c. light cream or milk; 1 Tbsp. sugar; 1 tsp. ground ginger; 1/2 c. cornflakes, finely crushed; 1/2 c. coconut, finely chopped; 1 (8 oz.) can crushed coconut; sour cream or light sour cream; brown sugar

Servings: persons

6 slices firm white bread
2 eggs or equivalent egg replacement
1/2 c. light cream or milk
1 Tbsp. sugar
1 tsp. ground ginger
1/2 c. cornflakes, finely crushed
1/2 c. coconut, finely chopped
1 (8 oz.) can crushed coconut
sour cream or light sour cream
brown sugar

1
In shallow bowl, beat eggs with the cream or milk, sugar and ginger.
2
In another bowl, combine corn flakes and coconut.
3
Heat a griddle over medium heat.
4
Dip each slice of bread first in egg mixture, then in coconut mixture to coat both sides.
5
Cook on lightly oiled griddle slowly until browned on both sides.
6
Remove to warm plates and serve immediately with bowls of pineapple, sour cream and brown sugar for topping.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 slices firm white bread, 2 eggs or equivalent egg replacement, 1/2 c. light cream or milk, 1 Tbsp. sugar, and more.

Yes, Coconut Toast With Pineapple falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Toast With Pineapple

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