Tropical Gluten-Free Caribbean Brunch with Coconut Crusted French Toast & Jerk Salmon

Ingredients

• 4 slices gluten-free bread
• 1 cup shredded unsweetened coconut
• 3 large eggs
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 4 oz salmon fillet
• 2 tbsp jerk seasoning
• 1 ripe mango, sliced
• 1 cup fresh pineapple, chopped
• 2 tbsp honey
• 1 tbsp lime juice
• Fresh mint leaves for garnish
• 1/4 cup toasted coconut flakes

Instructions

1. 1

   In a shallow dish, whisk together eggs, almond milk, vanilla extract, brown sugar, cinnamon, and nutmeg.

2. 2

   Spread shredded coconut on another shallow dish or plate.

3. 3

   Dip each slice of gluten-free bread into the egg mixture, then coat both sides with coconut flakes, pressing gently to adhere.

4. 4

   Heat a non-stick skillet over medium heat and cook French toast slices until golden brown on both sides, about 2-3 minutes per side. Set aside.

5. 5

   Season salmon fillet with jerk seasoning, then pan-sear in a greased, preheated skillet for 4-5 minutes per side or until cooked through. Slice into portions.

6. 6

   In a bowl, combine mango, pineapple, honey, and lime juice to create a tropical fruit salad.

7. 7

   Assemble the brunch by placing two slices of French toast on a plate, topping with jerk salmon, and serving alongside the fruity delight. Garnish with mint leaves and toasted coconut flakes.