All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Things associated with "tiki" are usually confined to torches and fruity cocktails served in terrifying drinkware. We prefer to honor this proud Polynesian culture in our own way. To wit, we make French toast from soft, sweet Hawaiian bread dipped in coconut milk, and top it off with caramelized pineapple sauce. Along with crispy bacon, the figurative cherry on top is literally a cherry on top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Cook the Bacon
Refrigerate a small mixing bowl (for whipping cream later). Line a plate with a paper towel. Arrange bacon on prepared baking sheet and cook 10-12 minutes, or until crispy. Transfer bacon to towel-lined plate and let cool slightly.
Prepare the Coconut-Egg Mixture
Combine coconut milk, liquid egg, and 2 Tbsp. brown sugar (reserve remaining for caramel sauce) in a large mixing bowl and set aside.
Make the Pineapple Caramel Sauce
Place a medium non-stick pan over high heat. Add remaining brown sugar and 3 Tbsp. water. Dissolve sugar, then add pineapple and vanilla extract. If pineapple has defrosted, add thawed juices as well. Bring to a boil and boil 4-5 minutes, or until liquid thickens to a light syrup. Add half the cream (refrigerate remaining cream), return to a boil, and boil 2-4 minutes, or until thick and caramel-y. Remove from burner, season with a small pinch of salt, and set aside.
Prepare the French Toast
Place a large non-stick pan over medium-high heat and coat generously with cooking spray. Dip bread very briefly in coconut-egg mixture(soaking bread too long will cause mushy bread), shake gently to remove excess, and add to pan in a single layer. You'll need to do a few batches. Cook 3 minutes per side, or until browned. Place on second prepared baking sheet and repeat with remaining slices. Place baking sheet in oven 5 minutes to heat French toast.
Make the Whipped Cream
Remove mixing bowl from refrigerator and add remaining heavy cream. Whisk 2-5 minutes, or until stiff peaks form. Alternatively, use a hand mixer to whip cream.Pineapple caramel sauce may have thickened while cooling. Just before serving, reheat over low heat 2 minutes to return to pourable consistency. Cut French toast slices in half diagonally.
Plate the Dish
Shingle French toast on a plate and drizzle with pineapple caramel sauce. Garnish with whipped cream and maraschino cherries. Serve bacon on side.
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