1. In a small bowl, combine 1/3 cup pineapple juice, 1/4 tsp coconut extract, and egg white. 2. Beat with a fork or wire whisk until blended. 3. Place bread slices in a shallow pan and pour egg white mixture over bread. 4. Turn bread so that both sides soak up mixture. 5. Melt 1 tsp of the margarine in a preheated nonstick skillet or griddle. 6. Sprinkle half of the coconut in the pan and add the bread. 7. Sprinkle the bread with the remaining coconut and dot with remaining margarine. 8. Cook until toast is lightly browned on both sides, turning several times. 9. While toast is cooking prepare sauce. 10. In a small saucepan, combine pineapple juice, cornstarch, and sugar, mixing well to dissolve cornstarch. 11. Cook over medium heat, stirring constantly, until mixture comes to a boil. 12. Boil 1 minute, stirring. 13. Remove from heat, stir in coconut extract, and cover. 14. To serve, place a slice of toast on each of 2 plates. 15. Spoon sauce over toast. ---------------------------------------------------------------------------
Nutrition
Ingredients
