Roti Prata French Toast with Pandan Kaya & Coconut Whipped Cream

**Prepare the French Toast Batter:** In a large bowl, whisk together the eggs, full cream milk, heavy cream, granulated sugar, vanilla extract, cinnamon (if using), and a pinch of salt until well combined and smooth.

**Prepare the Coconut Whipped Cream (optional):** In a chilled bowl, using an electric mixer (hand mixer or stand mixer) or a whisk, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and coconut extract, continuing to beat until stiff peaks form. Be careful not to overwhip.

**Soak the Roti Prata:** Gently submerge each piece of slightly thawed roti prata in the French toast batter, ensuring both sides are well coated. Allow the prata to soak for about 30 seconds per side. This allows the prata to absorb the flavour of the batter without becoming soggy.

**Pan-Fry the Roti Prata:** Heat the butter in a non-stick frying pan over medium heat. Once the butter is melted and the pan is hot, carefully place the soaked roti prata into the pan. Do not overcrowd the pan; you may need to cook in batches.

**Cook Until Golden Brown:** Cook the roti prata for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip the prata, being careful not to tear it.

**Serve Immediately:** Remove the cooked roti prata French toast from the pan and place it on a serving plate.

**Assemble and Enjoy:** Top the roti prata French toast with a generous spoonful of Pandan Kaya and a dollop of coconut whipped cream. Serve immediately and enjoy the delightful combination of flavors and textures.