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In a large shallow bowl, whisk together eggs, buttermilk, tahini, and vanilla extract. In a separate shallow bowl, mix together crushed cereal, coconut, and sesame seeds. In a heavy skillet over medium heat, melt about 2 tablespoons of butter, or enough to generously coat the bottom of the pan. Meanwhile, working with one or two bread slices at a time, dip into the liquid ingredients (both sides), then into the dry ingredients (both sides), pressing with your fingers or a spoon so that the dry stuff sticks. Repeat this process (a double dip!). Fry the pieces over medium heat: You don't want to get the pan too hot or the seeds and coconut shreds will burn. Once the bottom side is golden-brown and delicious looking, flip and cook the other side. Repeat with all pieces of bread. To serve, shower with lemon zest and top with fresh fruit.
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Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Hold their shape — warm lentil salads, braised with aromatics
Toast for nutty depth — tahini, gomashio, garnish, bread
French commercial processor — restaurant standard, bomb-proof motor