Jean Kelly’s Coconut French Toast
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
When it comes to making French toast, the bigger the bread, the better. Use thick slices of brioche bread to create this incredible brunch recipe that will make your guests feel like they’re relaxing at a resort.
Recipe courtesy of Jean Kelly and the Peter Island Resort & Spa in the British Virgin Islands.
- 1 ½ Cup regular coconut milk
- 1 ½ cups cream of coconut, such as Coco Lopez
- 2 cups heavy cream
- 3 eggs
- 1 loaf thickly sliced white or brioche bread
Calories Per Serving1364
Folate equivalent (total)203µg51%
"It was made pretty fast and tasted so good. The fruitiness of the figs goes so well together with feta and toasted walnuts. I used very ripe figs and they were great in this salad. To emphasize the fruity notes I added very little lemon juice to the vinaigrette."
I would love to try the popcorn shrimp.
I would like to try coconut granola.
I’d love to try the popcorn shrimp.
I’d love to try the Twisted Coconut Brioche…and your recipe for this french toast!
Looks great! I can’t wait to try it out!
I would like to try the popcorn shrimp.
I cannot wait to try the Toasted Coconut Caramel Ice Cream!
I love coconut so It’s a toss up between the Toasted Coconut Caramel Ice Cream and the Toasted Creme cookies.
that Twisted Coconut Brioche sounds delicious. And for you to make it into a french toast. brilliant. I think I would top it with some homemade berry syrup (frozen berries, OJ, sugar boiled down – takes 5 minutes to make). too bad there is no Giants by me.
Toasted Coconut Creme Cookies. ToasteTd Cocnut
I love coconut so It's a toss up between the Toasted Coconut Caramel Ice Cream and the Toasted Creme cookies..
I would love to try the Toasted Coconut Granola. Thanks for the chance to win!
I would like to try the pancake and waffle mix
I would like to try the Gouda Cheese
This Fresh Baked Cookie Gift
[…] of me, the blog owner. These links may be in the text of a post, at the end of […]
15 Coconut Milk Recipes that Don't Use the Full Can
So many recipes out in the blogosphere call for a partial can of coconut milk. 2 tablespoons here, half a can there.
And consequently, I’m always wasting a partially opened can that I stuff onto the back shelf of my fridge, convinced that I will use it soon. but then I forget about it. and weeks later, I’m throwing it into the trash.
You never have to waste another partially opened can of coconut milk again! Why? Because of Coconut Cloud. Never heard of it? It’s a new product I’m totally loving!! It’s basically a powdered version of canned coconut milk. What I love most is that you can stir up any amount that you want to use in a recipe rather than opening an entire can and having to refrigerate (or worse, waste!) the extra. PLUS. it’s 100% dairy free, non-GMO, soy-free, dairy-free, no gums, high in medium chain fatty acids, and has no trans fats!
4 tbsp Coconut Cloud + 8oz water = 1 cup coconut milk
1/2 tbsp Coconut Cloud + 1/8 cup water = 2 tbsp coconut milk
To get started, here’s 15 recipes that use LESS than a full can of coconut milk. Perfect to use with your new bag of Coconut Cloud!
11 Hotel Breakfasts Worth Traveling the Globe For
Best part of vacation? Sleeping in. But at these hotels, you might want to reconsider: These breakfasts are known to be the main attractions. In fact, these hotel restaurants boast prized dishes guests wait in line for — you may even need reservations (for hotel breakfast, people!). Should we set your wake-up call?
1. Coconut French Toast at Peter Island Resort, British Virgin Islands
French toast with a tropical twist! (Photo: Peter Island Resort & Spa/Facebook)
Miss Jean Kelly, maitre de of Tradewinds restaurant at Peter Island Resort in the British Virgin Islands, has been perfecting her coconut French toast for so long — almost 40 years! — that it’s become somewhat of a legend on the islands. In fact, sailors, skippers, and captains are known to pop over mornings just to get their fill. The coconut French toast is made with coconut milk and cream, toasted to a crisp, and garnished with strawberries. You’ll want it again for lunch and dinner.
2. Breakfast buffet at The Mulia Resort & Villas, Bali, IndonesiaI
The fantastic spread at Soleil’s Sunday brunch at Mulia. (Photo: The Mulia, Mulia Resort & Villas, Bali/Facebook)
Hotels in Southeast Asia are known for their delicious breakfast buffets that offer multiple amazing stations (e.g., waffle stations, egg stations, exotic fruit stations, etc.). But The Mulia Resort in Bali not only offers various stations, it boasts cuisines from nine regions. Each food station is fronted by a local chef presenting food from his or her respective area and specialty (Chinese, Thai, Indian, Japanese, Italian, Korean, Western, seafood, and BBQ) so guests can experience traditional breakfasts from various Asian culinary worlds. The gourmet breakfast offerings are superb, as close as you can get to breakfast fine-dining, and best of all, its all included in your room rate.
3. Grab-N-Go at Miami Edition, Miami, Fla.
Jean-Georges’ Market at the Miami Edition. (Photo: Edition Hotels)
When was the last time you ordered grab-n-go prepared by a world-renowned, iconic chef? Jean-Georges Vongerichten oversees the food and beverage at the swanky Miami Edition hotel, including the fast-casual counter service at the front of the hotel. Here, both hotel guests and outside visitors alike can stop by for delicious items like fresh pastries and breakfast sandwiches ($7-$19) though we recommend grabbing a stool at the counter to indulge in buttermilk pancakes or the organic egg sandwich with smoked ham that’s incredibly juicy, basil, flavorful red serrano peppers, and rich gruyere cheese. Not only is it great for hangovers (it is Miami), it’s good for you!
4. Pierre Herme Croissants at Ritz Carlton Kyoto, Kyoto, Japan
What better way to start your day than noshing a delicious croissant on the terrace? (Photo: TripAdvisor)
Famed French patissier Pierre Herme is a pastry master, and his baked goods (from pastries to macaroons) are the morning buzz in town at his Haute Patisserie in Paris. Luckily, guests at Ritz Carlton Kyoto can get their hands on his artistic treats at the swank breakfast buffet (or at the onsite Pierre Herme Paris boutique). The pastries are perfectly crisp on the outside, buttery, flavorful, and truly indulgent. Not to mix metaphors, they’re the caviar of croissants!
5. In-room dining at Inn of Five Graces, Santa Fe, N.M.
Because what could be better than breakfast in bed? (Photo: The Inn of The Five Graces/Facebook)
This intimate Relais & Chateaux property in Santa Fe is all about luxury, and it starts at the beginning of the day with the gourmet, New Mexican breakfast. Chef Rosa has been working on these original recipes like blue corn pinon pancakes and huevos estila rosa for eight years, which makes the breakfast dishes feel extra special and homemade (unlike other hotels where chefs come and go). Even the salsas and the famed, flavorful and gluten-free red chile sauce are made from scratch every morning, using herbs straight from the property’s on-site garden. Included in the rate of the hotel, you can order any dish (or all dishes if you desire), and you can have it in the gorgeous courtyard or delivered to your room at no charge.
6. Manhattan’s most happening hotel breakfast scene at The Benjamin, New York, N.Y.
You had us at “pork belly benedict.” (Photo: The National)
You may know Geoffrey Zakarian from Iron Chef America or Chopped but this celebrity chef gets major props for dishing out an excellent breakfast menu at The Benjamin in N.Y.C. In fact, it’s one of very few midtown hotels where reservations are recommended for breakfast, thanks to the action-packed scene. The floor buzzes to life first thing in the morning with a mix of professionals and tourists. Start the day off on the right foot with standout favorites like Croque Madame (bistro ham, gruyere, truffled mornay, sunny egg) and Pork Belly Benedict (poached egg, bernaise, pickled fresno pepper).
7. Huevos a la cubana at Ritz Carlton Reserve, Dorado Beach, Dorado Beach, Puerto Rico
Breakfast at Mi Casa offers an array of traditional Spanish dishes with a unique spin. (Photo: Dorado Beach, a Ritz-Carlton Reserve/Facebook)
When famed chef Jose Andres is fronting the kitchen at a hotel restaurant, you best get your butt there. The ex-El Buli chef (El Buli was voted best restaurant in the world until it closed a few years back) is known for his whimsical, innovative, and truly unforgettable creations. At Ritz Carlton Reserve, Dorado Beach, guests can actually get a personal perspective on his culinary genius with huevas a la cubana (two fried eggs with sautéed rice, oven-baked bacon, caramelized banana, and fresh tomato sauce), which is his mom’s original recipe. Another great highlight? Ritz Carlton Dorado Beach is one of few hotel restaurants in the Caribbean that serves iberico jamon (a delicious cured ham) delivered straight from Spain…and perfect for breakfast snacking.
8. Sunday brunch at Four Seasons Los Angeles at Beverly Hills, Los Angeles, Calif.
Brunch at the Four Seasons features a bevy of options including fabulous waffles. (Photo: Four Seasons)
Another hotel restaurant that requires reservations (and with good reason) is Four Seasons Los Angeles at Beverly Hills. The infamous Sunday brunch ($75 per person) is nothing short of spectacular. When you’re not people watching the wild mix of hotel guests, Beverly Hills Housewives, and A-list celebrities, you’re making a beeline to several serving stations scattered throughout three rooms, which include incredibly unique options like a doughnut-making machine, a D.I.Y. Bloody Mary station, a quesadilla station where cooks make the fresh tortillas right before your eyes, and even a pastry station with a chocolate fountain and lavish cupcakes. Much credit goes to executive chef Cyrille Panniere, who developed the “field to fork” concept in London.
9. Home-cooked realness at Washington School House, Park City, Utah
Pancakes better than your grandma’s (sorry, Grams!) (Photo: Washington School House)
This intimate boutique hotel in a former 1889 school house stands out among the larger resorts in Park City. In fact, guests don’t feel like they’re in a hotel at all, which may explain why breakfast here feels so special. In the living room (adorned with a large antler chandelier and 10-foot-tall antique mirror from an opera house in the south of France), guests dine on homemade, organic, and gourmet breakfast dishes that rotate every day. Items like gluten-free berry waffles and Eggs Florentine Benedict are better than grandma’s, made to order, and included in the room rate. Because only breakfast is served here (no lunch or dinner), it has a B&B feel but with high-end notes.
10. The Bruffin at Conrad New York, New York, N.Y.
The only place to get the Bruffin Benedict is at the Conrad. (Photo: Conrad New York/Facebook)
Remember the cronut? Sure you do. The next big food hybrid is the “Bruffin” (brioche-dough muffin with cheese and bacon) and everyone’s raging over the Bruffin Eggs Benedict, exclusively at Conrad New York. In fact, executive chef Antonio Cardoso collaborated with Bruffin creators Michael Bagley and Medy Youcef to conceptualize The French Bruffin (lardons, gruyere, and brie), with two soft-boiled eggs, homemade chive Hollandaise sauce, and roasted tomatoes.
11. Breakfast Beef Pho on the Aqua Mekong Cruise Ship, Vietnam and Cambodia
Ok, it’s not a traditional hotel — but it is a floating hotel, and it is a great breakfast. Cruises in general never really get a reputation for their culinary offerings, but the beef pho aboard the new Aqua Mekong is changing the game. The executive chef on this river cruise — which traverses the Mekong River in Vietnam and Cambodia — is David Thompson, the star chef from Bangkok’s much lauded Nahm restaurant (named one of the world’s 50 best restaurants this year by S. Pellegrino). Beef pho isn’t unusual for breakfast in Southeast Asia, and fresh ingredients used to create the dish (Asian basil, star anise, spring onions) aren’t the easiest to get aboard a ship, so the pho is only available upon request. Still, word is out, and it’s the most popular dish thanks to perfectly textured rice noodles, sumptuous broth, and thinly sliced, seasoned beef.
Let Yahoo Travel inspire you every day. Hang out with us on Facebook, Twitter, Instagram, and Pinterest. Watch Yahoo Travel’s original series “A Broad Abroad.”
- Preheat a griddle to 275 degrees or use the stove top and cook over medium heat.
- In a pie pan, or wider dish, combine the eggs, vanilla, cinnamon, and milk. Mix with a fork very well.
- Add the pancake mix and stir very well. It doesn’t matter if there are a few lumps.
- Dip each piece of bread into the batter and then turn it over and dip the other side.
- Place on a 275 degree griddle that has been sprayed with non stick cooking spray or butter.
- Let it cook until golden brown about 2 minutes and then flip and cook the other side.
- Remove and place in another pie plate and set in an oven that is warmed to 200 degrees to keep the french toast warm while cooking the others.
- Maple syrup made from scratch that is so easy a six year old can make it. Just remember to have fun and keep it simple.
And so it has been a few months since we have been able to have our fourth Sunday dinner with my kids and sister. Yesterday we finally got together and it was a lot of fun. It was fun to have everyone home.
We don’t see our son that moved to Idaho as often as we used to. It was a little easier when he was five minutes away. I guess that is why you have to appreciate that its not farther than it is right now.
Coconut French toast with roasted rhubarb + hazelnut and orange dukkah (gluten + dairy-free) + a giveaway!
Back when I worked the breakfast shift as a chef, one of the most popular dishes was French toast. For those of you like me who prefer sweet over savoury in the morning, it feels like a bit of a treat to eat something that so closely resembles a dessert! But while it’s a sweet choice, it doesn’t have to be sickly so. A simple mixture of eggs (fresh from our girls!) and milk is all that’s required really, add a touch of vanilla extract if you like (or some lemon zest or cinnamon for a change). Using old slightly dry bread is the key, just like when making bread and butter pudding, as the dry bread soaks up more of the egg mixture resulting in puffy, custardy bread once cooked.
As many of you will already know one of my favourite ways to cook both vegetables and fruit is roasting (um, everything) and if you’re one of those people who think you don’t like rhubarb (after being served overcooked stringy stalks as a kid… I forgive you mum!) you’re gonna love this roasted rhubarb. The sweet dukkah brings a bit of sass to the dish, with its lightly spiced crunchy combo. And should you find you have leftovers, its also delicious sprinkled on top of banana toast, pancakes or a bowl of yoghurt.
WIN A LE CREUSET SIGNATURE SKILLET!
I’ve partnered with the lovely people at Le Creuset New Zealand to give you the chance to win a 26cm Le Creuset signature skillet pan of your own, just like the one seen in this post and in your choice of colour! Competition open to all New Zealand residents. To enter, simply leave a comment below telling me what you’d cook first in your new pan. The lucky winner will be chosen using random.org. Competition closes 5pm Saturday 30th September. Good luck!
I like to make the rhubarb ahead of time and find if done this way, then transferred to a glass bowl or container and set aside for a few hours, it forms it’s own lovely syrup. If you’d like things extra syrupy, drizzle with a little maple syrup as well. I’m not a huge fan of coconut yoghurt, but a little dollop would be a lovely dairy-free addition if desired.
1/3 cup unrefined raw sugar
1 orange, wax-free or preferably organic
Hazelnut + orange dukkah
2 tablespoons shredded coconut
1/2 teaspoon coriander seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
8 slices soft gluten-free bread (I used this)
125ml (1/2 cup) coconut milk (choose one without additives)
1 teaspoon vanilla extract
Virgin coconut or olive oil, to cook
Preheat oven to 180C (350F). Slice rhubarb into 2cm lengths and place into a bowl, scatter with sugar. Finely grate the zest of the orange and set aside to use in the dukkah. Juice orange and stir through rhubarb. Transfer rhubarb to a lipped oven tray, along with all the juice/sugar remaining in the bowl. Roast 12-15 minutes or until tender but not too mushy. Remove and set aside to cool slightly.
Meanwhile, roast hazelnuts and almonds on an oven tray 8-10 minutes, shaking occasionally until lightly toasted. Rub skins off the hazelnuts and set aside to cool a little before placing into a small food processor.
Lightly toast sesame seeds, coconut, coriander and fennel seeds in a dry frying pan over medium-high heat until lightly toasted. Remove from the heat, cool for a few minutes before adding to the food processor along with all the ground spices and salt. Pulse until finely ground, then stir through reserved orange zest.
In a wide, flat bowl whisk eggs with coconut and almond milk and vanilla. Soak a few slices of bread at a time in the egg mixture. Allowing it to sit in the mixture for a minute or two to really soak it all up.
Heat a large frying pan over medium-high heat, add a little oil, cook French toast for a few minutes either side until puffed and golden. Repeat with remaining bread/egg mixture. Serve hot, topped with a little rhubarb and a generous scattering of dukkah. Any leftover rhubarb will store in a container in the fridge for 4-5 days. Leftover dukkah will store airtight in the pantry for a few weeks, or in the fridge for longer.
Low Carb French Toast
“I’m not a doctor or a scientist. I’m just a 47 year old lady who has had IBS for at least 20 ears and was diagnosed with fibromyalgia a little over 10 years ago. I hadn’t had normal BM’s or a day without pain for so long it became my new normal. I had just learned to live with it. There were days I didn’t have the strength to pick up a coffee mug. Since I have been following Maria, I no longer have IBS symptoms, and no fibro pain. I feel great! As an added bonus…I have lost almost 50 pounds and weigh what I did before the birth of my oldest child. My energy is great. My moods are stable. And her recipes have made it soooo easy. Thanks Maria.” – Linda
Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.
Breakfast isn’t the most important meal of the day … “breaking your fast” is!
I remember when I first heard about “intermittent fasting.” I thought, no, no, no. This is not good for anyone who wants to maintain their muscle. But after diving into what happens when you fast on a well-formulated keto-adapted diet, I realized that not only do you maintain your muscle, but there are other amazing benefits as well. As I started putting this into practice, I not only experienced the physical benefits, but the mental benefits were outstanding! I now work and write early in the morning in a fasted state for about three hours and my mind has never been clearer.
Intermittent fasting came into my life almost by accident. With the increased amount of fat I ate (while also moderating my protein), not only was I losing weight, but I was no longer “hangry.” When you are eating the highest nutrient-dense foods like herbs, spices, organic egg yolks, and organic organ meat, your cells are satiated.
Fasting is not a diet. It is a pattern of eating. You can eat very poorly while practicing intermittent fasting, a decision that will cause you to not reap as many benefits than if you were to eat a well-formulated keto-adapted diet. Fasting really isn’t as drastic as it sounds. When you sleep, you are starting to fast a little. During the first 10 hours after eating, you are digesting and absorbing nutrients. It isn’t until after not eating for 10 hours do you actually get into a fasted state. If you keep your window of eating open to only 8 hours of your day, then after 12 hours of not eating, you get into a fasted state where you can burn fat more efficiently.
I know this may sound impossible. What I find interesting is that with most dieting, the mental part is easy but the physical part is hard. What I mean by that is knowing you need to cut carbohydrates and gluten is easy, but the physical act of making those changes is the hard part. With fasting, it is the mental part that blocks many clients from even trying it. It sounds impossible, so they don’t even try. I was there, too. I did not like the idea of fasting or at least I thought I didn’t. I liked eating. But since I was a sugar burner, I always wanted to eat. Now that I’m keto-adapted, I save so much time by not being plagued by thoughts of food all day.
Read more about Intermittent Fasting and how it helps heal our bodies in Keto-Adapted.
French Toast: the movie
Attention all film going foodies! From the producers of Pretville and Liefling comes new film French Toast, set to hit cinemas on Friday, 24 April 2015.
Dubbed a “dramedy” (a comedy-drama), the film revolves around photographer Lise le Roux (played by Lika Berning) who finds herself on the hunt for a lost sibling in Paris, France. After the passing of Lise’s mother, a secret French toast family recipe was left behind – a symbol of her mother’s legacy.
On arrival in Paris, she meets French chef Jean-Pierre Baptiste (played by Thierry Ballarin). In exchange for photographing his cookbook, he helps track her lost sibling. But is she prepared for what she’ll discover next?
Find out at your nearest cinema this week Friday, 24 April 2015.
And if you’re a pro at whipping up French toast, why not enter the competition for the most delicious French toast recipe? Need some inspiration? We’ve got some fabulous French toast recipes to get you started. Coconut French toast with apple yoghurt, anyone? The winner’s recipe will be added to French Toast Koffie Kafee in Hartbeespoort. Visit http://www.frenchtoastcompetition.co.za to enter online and for more info.
The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!
Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase.
Copyright © 2021 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust&trade
Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.
JOIN FLAVOR PROFILE TODAY!
We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!
We value your privacy. You can manage additional layers of account protection via your account information settings.