This recipe came about when I went on vacation with my mother this past November to our villa in Treasure Cay, Bahamas (on the island of Abaco). It was a much anticipated sojourn for me as I hadn't been there in 17 years (I was 19 the last time I was there). Days were spent with early but langorous breakfasts, trips to the bakery for Florences's famous bread (and cracked conch), Bahamian beer spiked lunches at the Coco Beach Bar, and lazy dinners on the patio. We went to the beach to but that is another story. Breakfast was particularly memorable with this dish being whipped up the first morning we were there with the ingredients we had hastily bought before the market closed after we arrived. It is sweet but not too with piña colada flavors brightened with lime. We loved it so much that I made it everyday complemented with espressos. I had visions of cutting up my own coconut to procure the meat to make the coconut milk but was unable to find my dad's machete. Yes, machete, which I found a few months later when honeymooning with my husband.... in the cabinet underneath the kitchen sink. It tastes incredible but even more so in the environment it was created in. - testkitchenette —testkitchenette
Test Kitchen Notes
This recipe is fantastic. The coconut milk, banana, rum and lime zest soaked bread fries up into a delicious french toast with tropical flair. I cooked mine in organic coconut oil and sprinkled it with cinnamon sugar. I loved every bite! I only wish that I could have made it with fresh coconut and enjoyed it by the beach...for now, I'll dream of that day. - WinnieAb —The Editors
slices of your favorite bread for French Toast (not too sour but with some substance), 1/2 - 3/4 inch slices...or to your liking
coconut milk (I use the full fat kind)
best quality dark rum
zest of a whole lime
tiny pinch of salt
of butter and a splash of olive oil to fry in
In This Recipe
With the exception of the bread, butter, and oil, put everything in the blender and blend until smooth. Pour into a large shallow pan (I used an ancient Pyrex) and soak bread (turning to penetrate both sides) for at least 30 minutes and up to an hour.
Melt a bit of butter and a splash of olive oil in a large non-stick pan over medium high heat and add soaked bread (in two batches) and fry till golden brown on both sides, adjusting heat when necessary. Serve with your choice of syrup.