Here, coconut cream and a tropical fruit salad enhance a rum-infused French toast.

SERVES 4 (MAKES 12 SLICES)

INGREDIENTS

• 2 cups diced pineapple
• 1 cup diced kiwi
• 1 cup diced mango or papaya
• 2 cups unsweetened coconut milk beverage
• 3 large eggs
• 3 tablespoons pure maple syrup, plus extra for serving
• 2 tablespoons white rum
• 1 teaspoon pure coconut extract or vanilla extract
• 1/2 teaspoon kosher salt
• 1-pound loaf challah or brioche, cut diagonally into twelve 1/2-inch-thick slices
• About 2 tablespoons plus 1 teaspoon coconut oil, divided
• 1/4 cup coconut cream
• 2 tablespoons unsweetened coconut flakes

INSTRUCTIONS

1. In a medium bowl, stir together the pineapple, kiwi, and mango to make the fruit salad.
2. In a large bowl, whisk together the coconut milk, eggs, 3 tablespoons of maple syrup, white rum, coconut extract, and salt to make the custard.
3. Dip each slice of bread into the custard, one at a time, turning over to coat both sides. Shake off excess custard, and transfer the coated bread slices to a baking sheet or cutting board.
4. Brush the inside of a 10-inch skillet (nonstick or regular) with about 2 teaspoons of the coconut oil, and heat over medium-high.
5. When hot, add 3 pieces of the coated French toast and cook until golden brown and slightly crispy on both sides, about 4 minutes. Transfer to a plate, and repeat with the remaining French toast, adding another tablespoon of oil with each new batch.
6. Onto each of 4 plates, place 3 pieces of French toast. Top with 1 tablespoon of the coconut cream and one quarter of the fruit salad.
7. Sprinkle with 1/2 tablespoon of the coconut flakes and serve with extra maple syrup, if desired.