Coconut French toast with Pear and Date Caramel

Wednesday, 20 February 2019 3:51:30 pm Pacific/Auckland

After a long work week, treat yourself and your family with this indulgent French toast served with spiced poached pears and date caramel sauce. It’s dairy free, too!

Serves 2-4


French Toast:

4 slices of your favourite bread
3 free-range eggs
3/4 cup lukewarm coconut milk
pinch of salt
coconut oil for frying

Spiced Poached Pears:

4 small firm pears, peeled
1/2 cup coconut sugar
4 cups water
7 cardamom pods, crushed
2 anise stars
1 cinnamon stick

Date Caramel Sauce:

1 cup Medjool dates, pitted and chopped
1/2 tsp vanilla paste
3 Tbsp coconut milk

To Serve:

Your favourite toppings! We love:

walnuts or pecans, toasted and chopped
mint leaves
edible flowers


Poached Pears:

Place 4 cups cold water, vanilla, spices and sugar in a saucepan over medium-high heat. Bring to the boil.

Reduce heat to medium-low. Add peeled pears. Cook, partially covered, turning occasionally until pears are tender, about 30 minutes. Then remove from heat.

Allow pears to cool in syrup, turning occasionally.

Using a slotted spoon, transfer pears to a plate. Reserve the syrup and set aside.

Date Caramel Sauce:

Soak the dates in reserved (hot) pear syrup for about 15 minutes.

Transfer the soaked dates into a high-speed blender add coconut milk, and vanilla paste.

Blend until very smooth, adding reserved syrup little by little until you reach preferred sauce consistency.

French Toast:

Combine the eggs, coconut milk and salt in a shallow bowl and whisk to combine. Place a slice of bread into the egg mixture for a few minutes then flip it over to soak the other side.  Remove the slice of bread from the egg mixture.

Preheat cast iron skillet over medium heat. Add one teaspoon of coconut oil. Cook the French toast until both sides are golden brown. Repeat with the remaining slices of bread.

To Serve:

Cut each piece of French toast in half diagonally and serve topped with a spoonful or two of date caramel sauce, poached pear, and toasted nuts. Garnish with a mint leaves and edible flowers.


Posted in Breakfast Recipes By

Ally Hetherington

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