Coconut French Toast with Caramel Passionfruit Sauce

In a bowl whisk the Eggs (2), Coconut Milk (1 cup), Vanilla Extract (1 tsp), Ground Nutmeg (as needed) and Ground Cinnamon (as needed). You can also add Salt (1 pinch).

Then slice the Bread (4 slices) about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in. You can make a few more slices using the same amount of batter if you want to!

Now to make the caramel passionfruit topping. In a saucepan on medium heat add the Brown Sugar (2 Tbsp) and allow it to melt. When it gets frothy and amber-colored, add the Coconut Milk (1 cup) and whisk. Don't allow the sugar to get darker than amber or it will make the sauce bitter.

Now add the Ground Ginger (as needed) and Salt (1 pinch) and mix. Add the pulp of the Passion Fruit (1) along with the Bananas (2) and mix well to coat. Allow it to cook for about 5 minutes, then add the Butter (1 Tbsp) and Maple Syrup (2 Tbsp) to finish up. You’re looking for a thick, sauce-like consistency.

It’s now time to toast the bread. Heat the Coconut Oil (4 tsp) in a non-stick pan on a medium flame/low flame, then add the pieces of bread soaked in the coconut batter. Cook for about 3 minutes, then flip to the other side and cook for another 3 minutes. You may need to flip them a couple more times to fully cook through. If they're getting dark quickly without cooking the inside thoroughly, turn the heat down a bit.

Slice the French toast into triangles, if that’s the way your kids like it, and top with the awesome banana caramel passion-fruit topping. Keep in mind that if you want you can also add a bit of dark rum in the caramel sauce and if you prefer plantains instead of bananas...rock that. Enjoy!