6 slices of bread with the crusts cut off
100ml Ayam coconut cream
100ml condensed milk
pinch of cinnamon
1/2 fresh pineapple or 1 can of pineapple pieces in natural juice
50g brown sugar
½ teaspoon vanilla paste
50ml pineapple juice
Pre-heat the oven 180°C. Cut the crusts off the bread and divide into three even fingers. Combine the coconut cream, condensed milk and cinnamon. Dip the bread into the coconut cream mixture and place them on a lined tray. Place in the oven for 20-25 minutes.
Peel the pineapple and cut it into quarters length ways. Cut off the firm section at the core in the centre of each quarter and dice the pineapple into 10mm cubes. If using canned pineapple drain it well and dice in 10mm cubes. Place the pineapple, brown sugar, vanilla and pineapple juice into a saucepan and gently stir just until the pineapple becomes tender but still holds it shape. Place the cooked pineapple in a strainer for a minute to remove the excess juice. Place the pineapple in a sealed container in the fridge until required. This can be made up to 3 days in advance and stored in the fridge.
Place a slice of the baked bread onto a plate topped with the warm pineapple and finish with a scoop of dollop cream on top.