Serves 5/6


½ loaf of brioche

200ml milk

6 eggs

100ml evaporated milk

100ml sweetened condensed milk

½ tsp vanilla extract

Butter 150g

For the lime curd -

150ml lime juice (4/5 limes)

Zest of 1 lime

3 large eggs

75g butter

75g caster sugar

Coconut crème patisserie -

500ml coconut milk

6 tablespoons caster sugar

2.5 tablespoons cornflour

1 tablespoon Malibu or coconut flavourings

3 egg yolks

1 large egg

3 tablespoon butter

To serve: caramel sauce, roasted coconut shavings and lime wedge

Method –

1. Mix the eggs and three types of milk together in large tray and whisk well. Then add the vanilla extract. Slice the brioche into 1.5 inche slices, then soak the slices in the milk mix for 8/10 mins each side. This is really important to get the inside of your toast all custardy.

2. Then mix all the lime curd ingredients together in a small non-stick saucepan and place on a low heat, slowly heat, whilst stirring, until thickened. Then take off the heat and cool.

3. To make the cocnut creme, pour the coconut milk and Malibu into a saucepan and slowly bring to the boil. Then whisk the sugar, eggs and cornflour in a bowl. When the milk mix is hot and just below bubbling, pour it over the egg mix, whisk well and then pour the whole mix back into the saucepan and slowly bring back up to temperature. Be careful not to boil, but it can just be about to bubble and will be thick.Take off the stove, pour in into a bowl, then top with clingfilm and cool.

4. The heat a frying pan up to medium heat then add some butter, then add a slice of brioche, and cook for 4/6 minutes on each side until golden brown. Then cut in half and place on the plate, add a dollop of the crème and then the lime curd, then drizzle with caramel, sprinkle with coconut and serve with lime wedge.