Tropical coconut jam toasts recipe

Tahitian Bostock

Makes 12 slices, serving 6-12.

1 loaf of King's Hawaiian sweet bread or Portuguese sweet bread, stale
½ cup coconut syrup (recipe follows)
1 cup tropical fruit jam -- I used guava; other suggestions include passion fruit, papaya, mango, pineapple, lemon or lime
1 cup coconut-egg jam (known as "kaya" and available in some Asian markets; if not, use recipe below)
1/3 cup flour
½ cup flaked coconut

Cut loaf of stale portuguese sweet bread or King's Hawaiian bread into quarters, then from each quarter cut about 3 thick slices (about 1-inch thick each). Place onto a buttered baking sheet.
Brush each slice with coconut syrup, applying two coats.
Spread a thin layer of tropical fruit jam.
To make coconut "frangipane," stir coconut-egg jam and flour until well combined.
Spread coconut frangipane in a thick layer on top of the jam layer.
Spread flaked coconut on a baking sheet and bake at 350° for 10 minutes until lightly toasted. Remove and let cool.
Reduce oven heat to 325°. Bake assembled bostock in a 325° oven for 10-15 minutes, until golden.
Sprinkle toasted coconut on tops of baked bostock pieces, and serve while warm.

Coconut Syrup

Boil sugar and water together until sugar is completely dissolved. Add coconut extract, stir well, and allow to cool.

Coconut-Egg Jam (Kaya)

1½ cans coconut milk (unsweetened)
10 large eggs
1½ cups granulated white sugar
optional: 1 teaspoon pandan extract (extract of a tropical leaf, added for both fragrance and green color)

Beat eggs with an electric mixer until just blended.
Add in sugar until well combined.
Add in coconut milk and continue mixing until the mixture has a smooth consistency.
Pour mixture into a heavy pan, then cook over low heat, stirring constantly until mixture caramelizes and thickens. Take off heat and add pandan extract, if available. (Without pandan extract, the jam will be caramel colored.)

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