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My greatest memories of Hawaii involve two things: mornings and breakfast. Waking up early to watch the sunrise at the break of day, the ocean shimmering with a million diamonds, was something out of this world. But it wasn't just the gorgeous view that beckoned my parents, sister and I to return to the islands year after year; it was also the enticement of one of Hawaii's most prized and sought-after delicacies – the sweet pineapple.
Here I've paired my favorite sweet bread – King's Hawaiian – with aromatic coconut custard and freshly crushed pineapples to make a delicious French toast perfect for those lazy weekend mornings when you're on “island time.” Enjoy the view, enjoy the food.

Serves 2-3, depending on hunger level
1 cup unsweetened coconut milk
2 tablespoons melted unsalted butter, cooled
1 teaspoon vanilla extract
3 tablespoons light brown sugar
1/8 teaspoon ground cardamom
2 tablespoons shredded unsweetened coconut, toasted + more for garnish
Pinch of salt
2 eggs
3 thick slices King’s Hawaiian Original Hawaiian Sweet Round Bread, cut in half
4 tablespoons coconut oil, divided in half for browning toast in 2 batches
¾ cup fresh pineapple chunks
In a large baking dish, whisk together the coconut milk, melted butter, vanilla, sugar, cardamom, shredded coconut, salt, and eggs. Dunk 3 slices of King's Hawaiian Original Hawaiian Sweet Round Bread into the custard, pressing gently to soak. Turn over and press down again.
While this soaks, make the crushed pineapple jam. Put the pineapple chunks into a small sauce pot and set over medium-low heat. Let this cook for about 5 minutes, until the pineapple is soft and sweet and can easily be crushed with the back of a fork. Set aside.
In a large fry pan pour 2 tablespoons of coconut oil and let it warm up over medium heat. Once it starts to shimmer, add 3 of the custard-soaked sweet bread pieces to the pan. Let cook until golden brown on one side, about 5-7 minutes. Turn over and cook another 5 minutes. Put French toast on a plate in a warm oven. Add 2 more tablespoons of coconut oil to pan and repeat with remaining 3 slices custard-soaked sweet bread.
Serve French toast with crushed pineapple jam, warm maple syrup and garnish with toasted shredded coconut. 

See the official recipe here.