How to make it

  • Whisk together eggs, coconut milk, cream, vanilla, nutmeg and salt
  • Add coconut and mix well.
  • Heat a frying pan or griddle over medium heat and melt butter.
  • Dip bread slices into the egg mixture and cook on the hot griddle until golden brown on both sides, flipping only once. Continue with remaining bread slices.
  • Serve with the syrup below, toasted coconut and fresh berries.
  • For Syrup

  • In a medium, heavy saucepan, combine all the ingredients except baking soda and vanilla and bring to a boil. Lower the heat and simmer, mashing berries up frequently, until they are soft and the syrup is thickening and reduced by one-third to one-half in volume, 15 to 18 minutes.
  • Remove from the heat, add baking soda and vanilla, stir well and let cool to room temperature before serving.

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