Wild Horse Inn


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May 29, 2019

Pineapple, Coconut Cream Cheese Stuffed French Toast.

By: Erica Pratico

Cream Cheese Stuffing: 2 packs of room temp. cream cheese, 1 can coconut milk (just the white creamy part, save the water for another recipe or smoothie) 2 tsp. vanilla, sugar to taste- couple tbsp. should do it, pinch of salt. Combine and whip in mixer until fluffy and smooth. Add some of the coconut water to thin if needed. Go easy on this part. If you want to bump up the pineapple taste you can add 1/4 cup chopped pineapple or just leave plain. This stuff is heavenly! Very light coconut taste.

Pineapple topping: Cut up pineapple-about 1/2 cup per serving. Simmer half the amount in a pan just covered with water for about 30 minutes. Mix 2 tbsp. corn starch with about 1/2 cup cold water. Add a touch of sugar-to your taste. Add to warm pineapple until you reach your desired consistency. Just before serving add remainder of pineapple and 1 tbsp. orange zest. This gives a nice balance of cooked and raw pineapple. For the kids-Add chopped, rinsed red maraschino cherries for a pop of color!

Topping: Toasted coconut (just toast your shredded coconut on med. heat until lightly browned) Toasted chopped macadamia nuts. Sprig of mint. Sliced oranges pair well and look great on the plate!

This is one of those recipes that Guests tell me "I am usually not crazy about pineapple but I love this recipe!" Try it out and let us know how it goes!



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