Coconut Crunch French Toast with Guava Syrup

Coconut Crunch French Toast with Guava Syrup

After our glorious day at King’s Hawaiian, the wonderful KH ‘Ohana sent us home with a huge box of goodies to fill our kitchen and tummies. ONO-licious!!!

I couldn’t wait to try out different recipes with the delicious products and I started off with an island inspired French Toast.

Coconut Crunch French Toast with Guava Syrup

While daydreaming about warm, tropical beaches I whipped up a batch of French Toast utilizing island based ingredients– coconut, guava, and of course– King’s Hawaiian Bread.

The slightly sweetened bread soaks up the perfect amount of custard base to yield a rich and creamy center. I also chose to coat the toast with Coconut Crunch pieces but if you can’t find it, non-toasted coconut flakes will also work well to create a wonderful texture.

Coconut Crunch French Toast with Guava Syrup

And after all this island goodness, I couldn’t bear the thought of settling for maple syrup. Lucky for me I had some guava puree on hand and was able to make a quick syrup. It was PERFECT!!!

Perhaps we all can’t be whisked away to some beautiful tropical paradise at any given moment but at least our tummies can be transported there with some Coconut Crunch French Toast and Guava Syrup.

Much Alohas to you all!

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Coconut Crunch French Toast with Guava Syrup
Serves 2

Ingredients:

Guava Syrup
1 Cup Guava Puree
1 Cup Water
1 Tablespoon Palm Sugar

French Toast
2 Large Eggs
1 Cup Milk
¼ Cup Heavy Cream
2 Tablespoons Light Brown Sugar
½ Tablespoon Vanilla Extract
½ Teaspoon Ground Cinnamon
2-3 Pinches Ground Nutmeg
4 Slices Kings Hawaiian Sweet Bread, about 1 inch thickness (Brioche can be substituted)
1 Cup Coconut Crunch Pieces (Coconut flakes can be substituted)
Confectioners’ Sugar for dusting
Vegetable Oil
Butter

Prepare the Guava Syrup by adding all the syrup ingredients into a small saucepan and bring to a light boil, stirring frequently. Once at a boil, lower heat to a simmer and cook down until the syrup is thickened and reduced by half. Remove from heat and warm prior to serving.

In a large bowl, whisk eggs, milk, heavy cream and sugar together. Add in the vanilla extract, cinnamon, nutmeg and whisk until the sugar has dissolved and all items have combined. Pour the Coconut Crunch pieces into a shallow dish.

In a large skillet, melt 2 tablespoon of butter and 1 tablespoon of oil over medium-low heat. Swirl the skillet to evenly coat the bottom. While the skillet is heating, dip the slices of bread into the egg mixture, coating each side. Lightly shake off the excess liquids and coat each side of bread with the Coconut Crunch pieces– gently pressing the coconut into the bread. Once coated, slide the bread into the heated skillet. This may need to be done in batches depending on your skillet size. Cook each side of the French Toast for 3-4 minutes until golden brown.

Plate the French Toast and dust lightly with confectioner’s sugar. Serve immediately with the warmed Guava Syrup.

Đậu Hũ Nước Đường Gừng (Vietnamese Soy Pudding with Ginger Syrup)

Đậu Hũ Nước Đường Gừng (Vietnamese Soy Pudding with Ginger Syrup)


Desserts (tráng miệng) are not a huge component to Vietnamese cuisine. Vietnamese “desserts” are usually fresh fruits but there are a few such as various forms of chè (sweet soups/puddings), rau câu (flavored jellos/gelatin), bánh (“cakes” that could include sweet cassava cakes, taro cakes, glutinous rice flour & coconut milk cakes, doughnuts, etc.), or kẹo (“candies” that are flavored with coconut, sesame, etc.).

Growing up, our Mom and grandma Mệ would often make such desserts. Some family favorites included Chè xôi nước (sticky rice dumplings filled with mung beans in a ginger-sugar soup), Chè đậu trắng (with black eyed peas),  Chè đậu xanh (with mung bean), and the gorgeous & colorful thạch Mom would create.

Lately, our big sis, N, has taken up the reigns in this area and has shared her preparation of Đậu Hũ Nước Đường Gừng (Soy Pudding with Ginger Syrup) with me…..and well, now you :)

Đậu Hũ Nước Đường Gừng (Vietnamese Soy Pudding with Ginger Syrup)

Đậu Hũ Nước Đường Gừng (also spelled as “đậu phụ” ortàu hũ”) is surprisingly easy to make, tasty, and only uses 5 ingredients! Unsweetened soy milk is combined with agar-agar and is topped with a generous helping of syrup that has been flavored with slightly spicy & aromatic ginger. You just can’t get any easier than that!

The texture of Đậu Hũ Nước Đường Gừng is up to personal preference. You can find it quite soft and silky—kind of like the texture of panna cotta. In those cases, the Đậu Hũ  is usually made with gelatin. However, if you prefer a slightly firmer texture (like how my nieces and I do) then the ratios below with agar-agar are the way to go. And by using agar-agar and the appropriate sugar, it can be a great Vegan dessert, too!

I also like to sometimes flavor my Đậu Hũ with lá duá (pandan). To me, pandan has a floral and even coconut flavor to it. If I have fresh leaves, I’ll bruise the leaves up and steep it in the soy milk before adding in the agar-agar. If using the pandan flavoring (as seen above), I add about 1-2 teaspoons of it into the liquids before ladling it into the serving dishes.

If you’re looking for a dessert to cool down with this summer, try out this Đậu Hũ Nước Đường Gừng. It’s light but will fulfill any sweet tooth with very minimal guilt :)

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Đậu Hũ Nước Đường Gừng (Vietnamese Soy Pudding with Ginger Syrup)
Serves 8

Ingredients:

4 Cups Unsweetened Soy Milk
½ Tablespoon Agar-Agar Powder
1 Cup Light Brown Sugar
½ Cup Warm Water
3 Inch Ginger Knob, peeled and sliced

In a saucepan, heat soy milk over medium heat until it begins to simmer. Whisk in agar-agar powder until dissolved. Cook on a low simmer, mixing frequently for approximately 7-8 minutes. Using a fine mesh sieve, strain the liquids before dividing between 8 4-ounce dishes. After a few minutes, use toothpicks and run along the side/tops of each dish to remove & discard the thin “skin” layer that has formed on top. Allow to cool to room temperature on the counter then, cover each dish and refrigerate for a minimum of 4 hours or until firm.

While the tofu is chilling, prepare the ginger syrup. In a sauce pan, use a rubber spatula to stir and dissolve the water and sugar. Add in the ginger slices and cook on medium low heat until it reaches a slight simmer. Reduce the heat to low and allow the syrup to cook and thicken for about 10-15 minutes—-be careful not to burn the sugars. Cool the syrup before using.

To serve, spoon a heaping tablespoon (or more if desired) of the ginger syrup over each dish. Enjoy!

 

 

 

**This is my submission to Delicious Vietnam #16 a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Chi Anh from Door to My Kitchen for hosting this month!**