| | Caramelised pineapple with coconut pain perdu
Caramelised pineapple with coconut pain perdu
Caramelised pineapple with coconut pain perdu 4.3-5 9
  • Calories: 2364 kj
  • Fat: 21g
  • Carbohydrates: 65g

How to Make:

  1. Preheat oven to 180°C. Whisk coconut milk, 1/4 cup sugar, eggs, cinnamon, ginger and orange rind until combined. Add 1/2 the bread slices. Turn to coat. Stand for 1 minute. Melt 20g butter in a non-stick frying pan over medium heat. Cook soaked bread for 1 1/2 minutes each side or until golden. Transfer to an oven tray. Repeat with remaining bread, egg mixture and another 20g butter. Add slices to tray and bake for 10 minutes.
  2. Meanwhile, cut pineapple into 12, 1.5cm-thick slices (cut triangles from edges to create star shapes, if desired). Place on a tray. Scatter with 1/4 cup sugar. Turn. Scatter with another 1/4 cup sugar. Wipe pan clean and heat over medium heat. Add 1/3 pineapple and cook for 2 minutes each side or until caramelised. Transfer to a tray. Keep warm in oven. Repeat twice with remaining pineapple.
  3. Wipe pan clean. Add remaining sugar and 1/2 cup water. Cook, stirring, over medium heat until sugar dissolves. Continue to cook, without stirring, until mixture is a caramel. Remove from heat. Stir in remaining butter and 1/4 cup water.
  4. Divide pain perdu among plates. Top with warm pineapple and scoops of ice-cream. Spoon over caramel then scatter with pistachios. Serve immediately.
Time for preparing:
25 min.


  • 270ml can coconut milk
  • 1 1/2 cups (330g) caster sugar
  • 2 eggs
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • Finely grated rind of 1/2 orange
  • 6 x 1.5cm-thick slices rustic-style bread or brioche
  • 80g butter, chopped
  • 1 large pineapple, peeled
  • Vanilla-bean ice-cream, to serve
  • Slivered pistachios, to serve