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
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
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