7oz.unsweetened coconut cream(half of a 14 oz. can of unsweetened coconut cream)
For the Hawaiian French Bread
12slicesKing's Hawaiian Breadday old or dried in oven - please see blog post above for instructions on preparing the bread
3largeeggs
15oz.sweetened coconut cream
½cupheavy cream
1tsp.pure vanilla extract
¼tsp.salt
¼cupbuttersalted
Optional garnishes: toasted coconut, chopped pineapple, kiwi, mango, papaya, or any other tart tropical fruit. You can also garnish with a sprinkle of lime zest on top of the French toast.
Instructions
Coconut Caramel Syrup
In a 1 quart saucepan, melt butter, brown sugar, and salt over medium low heat, whisking occasionally until sugar is fully dissolved - about 5 minutes.
Increase heat to high and whisk in unsweetened coconut cream.
Bring to a boil and then reduce to a simmer (on medium low heat).
Simmer caramel syrup for 5 minutes and remove from the heat. Set aside. Mixture will thicken as it cools.
Hawaiian Bread French Toast
While your caramel is cooling, make the Hawaiian Bread French toast.
In a large shallow dish, whisk together eggs, sweetened coconut cream, heavy cream, vanilla, and salt.
Dip bread into the egg mixture, coating both sides evenly.
Set a large skillet or griddle to medium heat. Lightly grease skillet/griddle with salted butter.
Cook bread slices until browned on both sides.
Serve French toast with a drizzle of coconut caramel syrup and garnish with your choice of toasted coconut, chopped tropical fruits and/or lime zest. Serve warm and enjoy!