Vanilla Cream Toast topped with Mangos and Toasted Coconut

Treat mom to this absolutely decadent breakfast spread on mother’s day! Vanilla cream with a hint of lime stuffed into the middle of your favorite bread and topped with mango, toasted coconut, and our secret ingredient: vanilla infused honey that you can only find in our infusion set! We love this recipe because it adds just the right amount of flare to classic ingredients you’ll already have on hand.

This recipe features our extra-strength premium vanilla extract made locally here on the Big Island of Hawaii. We are delighted to bring this culinary perfection right to your kitchen with the help of our friend Angie Dip. Enjoy! ✨

 

Ingredients:

4 slices of your favorite bread

1 mango, sliced

Hawaiian Vanilla Co. vanilla honey to drizzle (comes in the infusion set)

2 Tbsp coconut flakes

 

For the vanilla lime cream:

250 ml milk

2 Tbsp sugar

2 yolks

3.5 tsp cornstarch

1/2 tsp Hawaiian Vanilla Extract

1/2 tsp lime zest

1 tsp lime juice

 

Process:

Step One. Make the vanilla lime cream. Heat the milk in a small saucepan until simmering. Set aside. 

 

Step Two. In a medium bowl, mix the sugar and yolks, then whisk in the cornstarch. Drizzle the milk into the bowl in a thin stream, whisking constantly.

 

Step Three. Pour the mixture back into the saucepan and place it on top of another (equally-sized) saucepan filled halfway with water, to cook the cream “au bain marie." Cook over medium heat, stirring constantly until it's thickened (the cream should not be running down the spatula). Remove from the heat. 

 

Step Four. Add the vanilla extract, lime zest, and lime juice, then mix until it's blended. Place aside.

 

Step Five. Make a well in your favorite bread and toast it. While the bread is toasting, place the coconut in a small skillet and cook over medium-low heat, stirring continuously until the coconut is golden brown.

 

Step Six. Now we are ready to assemble the Tropical Toast! Put the vanilla lime cream in the well of the toast, then top it with the sliced mango. Sprinkle with the toasted coconut, then drizzle with vanilla honey, and enjoy!

 

Recipe created and photographed by Ange Dip.

 

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