The bright tropical colors that top this sweet coconuntty, soft french toast really is the perfect crowd-pleasing brunch. Top all of that with a silky warm coconut syrup to make this toast over the top.
An updated favorite from an old restaurant I grew up going to. With the addition of almond liquor, I’m not the only thing that grew up.
Similar to a pop-over or a Yorkshire pudding, where a batter of milk, eggs, and flour is baked in a hot oven so the sides rise (or puff). Served imminently with lemon, and powdered sugar glaze. And must be served with Cheddar smokies.
A thin eggy pancake that is slightly sweet, and great served with lingonberry or huckleberry syrup.
There is no Pineapple but there is the the trifecta of the island’s favorite meats.