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Coconut French Toast with Caramel Passionfruit Sauce

Confession time! I’ve never been a fan of sweet foods, especially French toast. It wasn’t something I grew up eating back home in the islands either. But when a fan challenged me to put a Caribbean spin on classic French toast, I couldn’t resist. The result? This recipe right here: Coconut French Toast with Banana Passion Fruit Caramel Sauce. If you’re into French toast, you’re going to love this version, especially with that lush caramel passion fruit sauce drizzled on top. Trust me, your brunch game is about to level up!

This Caribbean-style French toast brings a tropical flair to your breakfast table. Thick slices of day-old bread are soaked in a coconut milk and egg mixture, then pan-fried to golden perfection. The dish is elevated with a rich banana and passion fruit caramel sauce, making it a decadent treat for brunch or a special breakfast.

Ingredient Guide

Bread: Use day-old bread, sliced ¾–1 inch (2–2.5 cm) thick, to absorb the coconut batter without falling apart.
Coconut Milk: Provides a creamy, tropical flavor base for both the batter and the caramel sauce.
Passion Fruit: Adds a tangy brightness to the caramel sauce; use the pulp for best results.
Bananas: Sliced ripe bananas contribute sweetness and texture to the topping.
Brown Sugar: Golden brown sugar is ideal for creating a rich, amber caramel.
Spices: Nutmeg, cinnamon, and ground ginger infuse warmth and depth into the dish.
Maple Syrup: Enhances the caramel sauce with natural sweetness and complexity.

Shopping Made Easy

Bread: Opt for sturdy, day-old bread like brioche or challah, available at most bakeries or grocery stores.
Coconut Milk: Found in the international or canned goods aisle; choose full-fat for a richer flavor.
Passion Fruit: Look for fresh passion fruit in the produce section; if unavailable, check the frozen fruit aisle for pulp.
Bananas: Select ripe bananas with brown spots for optimal sweetness.
Spices: Nutmeg, cinnamon, and ground ginger are commonly found in the spice aisle.
Maple Syrup: Available in the breakfast or natural foods section; use pure maple syrup for best taste.

Cooking Notes from the Kitchen

Allow the bread slices to soak thoroughly in the coconut batter for maximum flavor absorption.
Monitor the sugar closely as it melts to prevent burning; aim for a golden amber color before adding other ingredients.
Cook the French toast on medium-low heat to ensure even browning and thorough cooking without burning.
Top the French toast with the warm banana passion fruit caramel sauce just before serving for the best texture and flavor

Coconut French Toast with Banana Passion Fruit Caramel Sauce

This Caribbean-inspired French toast combines the creamy richness of coconut milk with the tropical flavors of banana and passion fruit, creating a delightful dish perfect for brunch or a special breakfast treat.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Chris’s Kitchen, Comfort Food, Fall Recipes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

4 slices Bread one day old, ¾–1 inch / 2–2.5 cm thick
2 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch salt optional

For the Banana Passion Fruit Caramel Sauce

2 tablespoons golden brown sugar
1 cup coconut milk
1/4 teaspoon ground ginger
1 pinch salt
1 passion fruit pulp only
2 ripe bananas sliced
1 tablespoon butter
2 tablespoons pure maple syrup

For Cooking

1 1/2 tablespoons butter
1 1/2 tablespoons coconut oil

Instructions

In a mixing bowl, whisk together the eggs, 1 cup coconut milk, vanilla extract, nutmeg, cinnamon, and a pinch of salt if using.
Place the bread slices in the batter, ensuring they are fully submerged. Allow them to soak until the mixture is absorbed.
In a non-stick saucepan over medium heat, melt the brown sugar until it becomes frothy and amber-colored. Carefully add the coconut milk, whisking continuously. Stir in the ground ginger and a pinch of salt.
Add the passion fruit pulp and sliced bananas, mixing well to coat. Let the mixture simmer for about 5 minutes. Add the butter and maple syrup, stirring until the sauce thickens to your desired consistency.
Heat the butter and coconut oil in a non-stick pan over medium-low heat. Place the soaked bread slices in the pan and cook for about 3 minutes on each side, or until golden brown. Flip the slices a couple more times, cooking for an additional 2 minutes per side to ensure they are cooked through. Adjust the heat as necessary to prevent burning.
Cut the French toast slices into triangles if desired and top with the warm banana passion fruit caramel sauce. Serve immediately!

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Chris's Kitchen Featured Fusion Seasonal Recipes Side Dishes Summer Recipes Vegan

Watercress and Avocado Salad with Clementine Vinaigrette

January 7, 2026May 8, 2025Leave a Comment

If you’re after something quick, bright, and good-for-you, this Watercress and Avocado Salad with Clementine Vinaigrette is just the thing. I whipped this one up with a few simple ingredients, and in under 10 minutes, it was ready to serve. Whether you enjoy it on its own or as a side with grilled meats or fish, this one’s a keeper, especially on warm summer days around the BBQ.

The peppery bite of fresh watercress pairs beautifully with creamy avocado slices, and the dressing brings it all together. Made with fresh clementine juice, olive oil, and a touch of Dijon mustard and honey, it’s bright, balanced, and just a little sweet. You can even add a bit of finely diced Scotch Bonnet if you want to take it up a notch.

This salad is naturally gluten-free, vegetarian, and vegan. Be sure to double-check your ingredients if you’re cooking for individuals with specific dietary needs.

Ingredient Guide

Watercress: Offers a crisp, peppery bite and lots of nutrients. Trim thick stems before using.
Avocado: Adds creaminess and richness to contrast the watercress.
Clementines: Their juice gives the vinaigrette a sweet citrus base.
Dijon Mustard: Helps emulsify the vinaigrette and adds a slight tang.
Salt: Balances and enhances all the flavors.
Black Pepper: Adds a gentle kick.
Olive Oil: The foundation of the dressing, tying all ingredients together.
Red Wine Vinegar: Provides acidity to balance the sweetness of the juice.
Honey: Rounds out the vinaigrette with natural sweetness.

Cooking Notes from the Kitchen

You can substitute mandarins or oranges for clementines, depending on what’s in season.
Make the vinaigrette in a jar with a tight lid; just shake to combine.
For a spicy version, add finely minced Scotch Bonnet or your favorite hot pepper to the dressing.
Assemble the salad just before serving to keep the avocado from browning and the watercress crisp.

Shopping Made Easy

Watercress is usually sold in bunches in the produce section—look for vibrant green leaves.
Use a ripe but firm avocado so it holds its shape when sliced.
Choose fresh clementines for the best flavor, or use bottled juice in a pinch.
Dijon mustard, red wine vinegar, and honey are pantry staples that bring great balance to the vinaigrette.

Can I make this salad ahead?

You can prep the vinaigrette and wash the watercress in advance, but slice the avocado and dress the salad just before serving to keep everything fresh.

What’s a good substitute for watercress?

Try arugula, baby spinach, or a mix of baby greens if you can’t find watercress.

Can I add protein to make this a full meal?

Absolutely. Grilled chicken, shrimp, or chickpeas make great additions for a heartier version.

How spicy should I make the dressing?

That’s up to you. Keep it mild for balance, or add diced Scotch Bonnet for Caribbean heat.

Is this salad suitable for meal prep?

It’s best assembled fresh, but the dressing can be stored for up to 1 week in the fridge.

Watercress and Avocado Salad with Clementine Vinaigrette

A bright, refreshing salad made with peppery watercress, creamy avocado, and a zesty citrus vinaigrette. Naturally vegan and gluten-free, it’s the perfect side for grilled meals or a light lunch on its own.

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Prep Time 10

Total Time 10

Course Chris’s Kitchen, Seasonal Recipes, Side Dishes, Summer Recipes, Vegan

Cuisine Fusion

Ingredients

2 bunches watercress trimmed
1 medium avocado ripe, sliced
3 clementines juiced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey

Instructions

In a bowl or jar with a lid, combine clementine juice, Dijon mustard, salt, black pepper, olive oil, red wine vinegar, and honey. Whisk or shake to emulsify.
Wash and trim the watercress, removing thick stems. Place in a serving bowl.
Slice the avocado and arrange over the watercress.
Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.

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Featured Festive & Holiday Recipes Fusion

Whole Roasted Chicken with Herb Butter

January 7, 2026May 8, 2025Leave a Comment

Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.

Ingredient Guide

Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
Salt: Key to well-seasoned, flavorful meat and crispy skin.
Black Pepper: Adds grounding warmth.
Olive Oil: Helps the herb butter spread and promotes browning.
Parsley: Provides fresh brightness.
Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
Garlic: Enhances savory depth when rubbed under the skin.
Scallions: Liven the cavity for added flavor infusion.

Shopping Made Easy

Choose a 4–5 pound chicken with skin for best roasting results.
Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.

Cooking Notes from the Kitchen

Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
Baste every 15 minutes with pan juices if not using foil.
Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

4 tablespoons olive oil
1 tablespoon parsley chopped
1 tablespoon sage chopped
1 tablespoon rosemary chopped
1 tablespoon thyme leaves
2 cloves garlic crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken 4-5 lb
4 sage leaves
2 sprigs rosemary
2 stalks scallions
4 sprigs thyme

Instructions

Preheat oven to 400 °F (200 °C).
Clean the chicken and trim away excess fat.
In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.
Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.
Stuff the cavity with whole sage, rosemary, thyme, and scallions.
Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.
Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
Tent with foil and let rest for 5–10 minutes before carving.

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Featured Fusion

Quick and Tasty Stir-Fry

January 7, 2026May 8, 2025Leave a Comment

The simplicity of quickly cooked vegetables is really on display in this Quick and Tasty Vegetable Stir Fry. Growing up on the islands, we ate what came straight from the backyard garden; organic, seasonal, and full of flavor. Stir fry was a go-to in my house, and even as a lil fella, mommy had no problem getting us to enjoy it. Bitter melon and okra were a harder sell, but not this dish.

If you’re looking for a Caribbean-style vegetable stir fry that’s quick, healthy, and full of texture, this one’s for you. It’s light, vegan-friendly, and flexible enough to adapt with whatever’s in your fridge.

Ingredient Guide

Savoy Cabbage: A tender, crinkled green cabbage that wilts gently into the dish.
Carrot: Adds crunch, color, and natural sweetness.
Red and Yellow Bell Peppers: Sweet and vibrant; balance the savory soy and hoisin sauce.
Christophene (Chayote): Mild and crisp; a Caribbean favorite that absorbs flavors well.
Onion: Brings sweet sharpness and aromatics to the base.
Garlic: Adds depth and boldness to the stir fry’s foundation.
Ginger: Brightens the dish with subtle heat and freshness.
String Beans: Earthy and firm; they keep a bit of crunch even when cooked.
Broccoli: Soaks up the sauces and adds hearty texture.
Vegetable Oil: A neutral oil for high-heat cooking.
Light Soy Sauce: Salty and umami-rich; forms the savory base.
Black Pepper: Adds mild background heat.
Hoisin Sauce: Sweet and tangy; coats the vegetables beautifully.
Sesame Oil: Used sparingly for a nutty finish.
Water: Helps steam the vegetables quickly without burning.

Shopping Made Easy

Use a variety of colorful vegetables for visual appeal and balanced texture.
Christophene (chayote) is available in Caribbean, Latin, or Asian grocery stores.
Hoisin sauce and sesame oil are sold in the international aisle; look for ones with minimal additives.
A nonstick pan helps reduce oil use while keeping the veggies from sticking.
Light soy sauce has lower sodium—check labels if watching salt intake.

Cooking Notes from the Kitchen

Cut vegetables into varied shapes for better texture and presentation.
Always start with aromatics, then add firmer vegetables first to cook evenly.
Don’t overcook; this stir fry is best with a bit of crunch left in the vegetables.
Stir-frying over medium-high heat ensures quick cooking without sogginess.
Hoisin sauce goes in near the end so it doesn’t burn or lose flavor.

Can I add protein to this stir fry?

Yes, tofu, shrimp, or thin-sliced chicken would work well. Cook separately and add back at the end.

Is this dish vegan?

It is vegan as written. Just confirm your hoisin and soy sauces contain no animal-derived ingredients.

Can I make this ahead?

It’s best served fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently in a pan.

What’s a good substitute for Christophene?

Zucchini or green papaya can work in a pinch, but nothing beats the real Caribbean flavor of chayote.

Quick and Tasty Stir-Fry

A fast, colorful Caribbean-style stir fry packed with fresh vegetables, soy sauce, and hoisin.

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Prep Time 10

Cook Time 10

Total Time 20

Cuisine Fusion

Ingredients

1/2 small savoy cabbage chopped
1/2 red bell pepper cut into 1/2-inch pieces
1/2 yellow bell pepper cut into 1/2-inch pieces
1/2 cilantro chayote; cut into strips
1/2 onion medium, diced
2 cloves garlic diced fine
1/2 teaspoon ginger grated
10 string beans cut into 1-inch pieces
1/4 large broccoli cut into florets
1 teaspoon vegetable oil
1 tablespoon light soy sauce
1/4 teaspoon black pepper
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1-2 tablespoons water

Instructions

Prepare all vegetables and set aside.
Heat oil in a nonstick pan over medium-high heat. Add onion, garlic, ginger, black pepper, and sesame oil. Sauté for 1 minute.
Add christophene, carrot, and string beans. Stir and cook for 2 minutes.
Add broccoli and water. Stir and cook for 1 minute to steam.
Add bell peppers. Stir well to combine.
After 3 minutes, add hoisin sauce. Mix until all vegetables are coated.
Toss in cabbage. Cook for 2 more minutes until just wilted.
Serve warm as a side or light main dish.

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Stewed Lentils in a pot with pumpkin pieces

Featured Fusion Soups & Stews Trinidadian Vegan Vegetarian

Quick and Tasty Caribbean Lentil Stewed Lentils

January 7, 2026May 8, 2025Leave a Comment

Craving a comforting, wholesome dish without spending hours in the kitchen? This Quick and Tasty Caribbean Lentil Stew recipe is the perfect solution. Lentils are a staple in Caribbean homes—usually cooked with pumpkin, garlic, and herbs—and this version brings all that heartwarming flavor with pantry-friendly ingredients and a faster prep.

Inspired by my mom’s classic stewed lentils, this version came together on a night when my freezer was bare. I grabbed a can of lentils and improvised with stewed tomatoes and diced pumpkin. The result? A rich, deeply flavored lentil stew with bold Caribbean flair.

You can enjoy it over steamed rice, with roti, or even spooned over toast. It also keeps well for days, making it a great make-ahead option. Whether you’re vegan, vegetarian, or just looking for a #meatfree Monday meal, this dish is full of soul.

Ingredient Guide

Lentils (Canned or Cooked): A hearty base full of protein and fiber; canned versions save time.
Stewed Tomatoes: Adds acidity, color, and depth to the sauce.
Pumpkin (or Squash): Naturally sweetens and thickens the stew as it softens.
Vegetable Stock: Adds richness—use chicken stock if not making this vegan.
Browning: A Caribbean kitchen staple for color and a hint of caramel flavor.
Shallot and Garlic: The flavor base—savory and aromatic.
Scotch Bonnet Pepper: Optional, but adds heat and complexity. Remove seeds to control spice level.
Bay Leaf: Adds an earthy depth to the stew as it simmers.
Brown Sugar: Balances the tartness of canned tomatoes.
Parsley and Scallions: For freshness and a bright herbal finish.
Salt and Black Pepper: Season to taste.

Shopping Made Easy

Use canned lentils to save time, or cook dried lentils ahead of time if preferred.
Canned stewed tomatoes are found in the canned vegetables aisle—look for ones without added sugar.
Caribbean browning sauce is usually found in the international foods section.
You can substitute pumpkin with sweet potato or butternut squash.
Scotch Bonnet can be replaced with any chili or omitted altogether.

Cooking Notes from the Kitchen

Always sauté aromatics like shallot and garlic first to build a flavorful base.
Browning adds rich color and a subtle smoky flavor—don’t skip it.
For a thicker stew, mash some of the pumpkin pieces before serving.
Let the stew sit for 10 minutes after cooking—flavors will deepen as it cools.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Can I use dried lentils instead of canned?

Yes, just cook them fully ahead of time. You’ll need about 2 cups of cooked lentils.

What can I substitute for pumpkin?

Sweet potatoes, carrots, or any firm squash work well in this dish.

How spicy is it?

Mild by default—add more Scotch Bonnet or chili to turn up the heat.

What is browning?

A Caribbean condiment made by caramelizing sugar, it adds color and a deep, smoky note to stews and sauces.

Is this dish vegan and gluten-free?

Yes, just ensure your stock and browning sauce are certified gluten-free.

Quick and Tasty Caribbean Lentil Stewed Lentils

This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups & Stews, Vegan, Vegetarian

Cuisine Fusion, Trinidadian

Ingredients

1 can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 bulb large shallot chopped
3 cloves garlic crushed
2 stalks scallions chopped
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 Scotch Bonnet pepper

Instructions

Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
Add black pepper, scallions, and pumpkin. Stir well and cook for another minute.
Add Scotch Bonnet pepper (if using), then stir in lentils, stewed tomatoes, sugar, bay leaf, parsley, stock, and salt. Bring to a boil, add browning, and stir.
Reduce to a gentle boil, cover, and simmer for 20–25 minutes.
Remove bay leaf. Check salt and adjust. Mash some pumpkin if you want a thicker consistency.
Serve hot with rice, toast, or roti.

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Shrimp cocktail on picnic table with a background of grass

Appetizers & Snacks Chris's Kitchen Featured Fusion Global Favorites Seafood & Fish Side Dishes Summer Recipes

The Ultimate Shrimp Cocktail

January 7, 2026May 5, 2025Leave a Comment

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom