Sweet Bread French Toast, Coconut Syrup and Sliced Pineapple

Ingredients

• 400 ml full-fat coconut milk (Canned, well-shaken)
• 0.75 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp cold water (For making the slurry)
• 1 tsp vanilla extract
• 0.125 tsp salt

Instructions

1. 1

   In a small saucepan, combine the full-fat coconut milk and granulated sugar. Place over medium heat and whisk gently until the sugar has completely dissolved, which should take about 3-4 minutes. Avoid letting the mixture come to a boil.

2. 2

   While the coconut milk is warming, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until a smooth, lump-free paste is formed.

3. 3

   Once the sugar is dissolved, slowly and steadily pour the cornstarch slurry into the saucepan while whisking the coconut milk mixture constantly. This prevents lumps from forming.

4. 4

   Continue to cook over medium heat, whisking frequently, for another 2-3 minutes. The syrup will begin to bubble gently and thicken to a consistency that coats the back of a spoon.

5. 5

   Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined. The vanilla is added off-heat to preserve its delicate flavor.

6. 6

   Allow the syrup to cool in the saucepan for at least 5-10 minutes before serving. It will thicken considerably as it cools. Serve warm over your favorite breakfast dishes.

Ingredients

• 1 medium Pineapple (About 3 lbs (1.4 kg), ripe and fragrant)

Instructions

1. 1

   Prepare the Pineapple

   • Place the pineapple on its side on a sturdy cutting board.
   • Using a large, sharp chef's knife, carefully slice off the top leafy crown and about half an inch from the bottom base to create two flat ends.
2. 2

   Peel the Skin

   • Stand the pineapple upright on its flat base.
   • Carefully slice downwards from top to bottom, following the natural curve of the fruit, to remove the tough, spiky skin.
   • Rotate the pineapple and continue slicing off the skin in strips until it is completely peeled.
   • Look for any remaining brown 'eyes' and remove them by making small, diagonal V-shaped cuts or by using the tip of a peeler.
3. 3

   Core the Pineapple

   • Cut the peeled pineapple in half lengthwise, from top to bottom.
   • Place each half cut-side down and slice it in half again, creating four long wedges.
   • Identify the tough, fibrous core at the inner corner of each wedge and carefully slice it away.
4. 4

   Slice and Serve

   • Lay each cored wedge flat on the cutting board.
   • Slice the wedges crosswise into your desired thickness to create chunks.
   • Serve the fresh pineapple immediately or store it in an airtight container in the refrigerator for later use.