To make the haupia, pour the coconut milk into a saucepan. Combine the sugar and cornstarch in a small bowl, stir in the water and blend well. Stir the sugar mixture into the coconut milk and cook stirring over low heat until mixture thickens. Pour into 8-inch square pan and chill until firm. Cut into 2-inch squares.
To prepare the French toast, make a slit in the center of the bread and stuff the haupia in the center. Slice the bread at a bias cut, approximately 1 1/2-inches thick. You should have approximately 12 slices.
In a mixing bowl, combine the eggs, cream, sugar, and cinnamon and whip until ingredients are well mixed. Dip each piece of bread in this mixture, allowing it to soak in on both sides. Lightly shake off any excess.
Heat a griddle to 375 degrees F and sear each piece of bread until golden brown.
To serve, place slices on each plate and sprinkle with powdered sugar and garnish with fresh fruit.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Darryl Fujita, Orchids Restaurant, Halekulani Hotel, HI
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