By Lea Brink
This French toast turns every Saturday morning into a special occasion.
You will need:
6 slices white bread
½ cup coconut cream
¼ cup finely chopped pineapple pieces
½ cup almond slivers
½ cup coconut flakes
Honey of your choice
1 teaspoon brown sugar
Butter for frying the bread
Roast the coconut flakes in a frying pan with a teaspoon brown sugar on medium heat.
Remove from the heat as soon as the sugar has melted and the coconut starts changing colour.
Beat the eggs and coconut cream together in a mixing bowl. Add the pineapple pieces and stir through well.
Add the roasted coconut to the egg mixture and stir through.
Heat the pan to medium heat, melt a teaspoon of butter in the warm pan.
Dip one slice of bread in the egg mixture and place in the warm pan.
Fry the bread for two minutes and turn over as soon as it starts turning golden brown.
Repeat the process five times. If some egg mixture is left over, make a seventh French toast for a bonus snack.
Stack two slices of the French toast on to each plate. Sprinkle the almond slivers on top and serve with a generous layer of honey.
You will never again make French toast any other way.