I would like to take a few minutes to observe the deliciousness I have prepared for you. That’s right, let’s just take it in. The eggy bread. The caramelized pineapple. The buttery coconutty syrup. And topped with sprinkled coconut! It’s just heaven on a plate, don’t you think?
I’m sure you have noticed, but I truly can’t go more than a month without sharing a coconut-laden recipe with you. I’ve had an obsession with coconut since I was young. Coconut shampoo. Coconut-scented candles. Coconut Cream Pie. Coconut Ice Cream. Almond Joys. Mounds Bars. I love it all! Always have, Always will.
Oh, and don’t even get me going on the combination of Coconut + Fresh Pineapple! It’s just a tropical vacation right in my mouth, and I just can’t get enough! So when we were trying to decide what to make for Sunday brunch last week, it wasn’t that hard of a decision. We had a fresh pineapple, and the wife suggested either pancakes, waffles, or french toast with a pineapple compote. Gah, a woman after my heart! And well, you just can’t have fresh pineapple without coconut to compliment the flavor.
A few weeks ago, I mentioned how difficult it is to photograph delicious treats when you have a kiddo begging you to have a serving of their own. Can I just tell you that I was struggling a bit this time?! I just couldn’t wait to get this little photo shoot done and over with so I could try the first yummy bite. The waiting was torturous. But oh.em.gee. It was so worth it! This is seriously the best breakfast I think I have ever had in my life. Is it a bit like eating dessert for breakfast? Yes, a bit. But I balanced it out with a little Greek yogurt and blueberries. And I promise you, the few extra calories are absolutely worth it in this case. You can always counteract with some outdoor activity later in the day!
Please, I beg of you, you MUST try this out soon! Your tastebuds will thank you. Your kids will thank you. Your significant other will save you. Do it!