Shared by Zoe Kanan

Make coconut batter: Whisk the eggs, coconut milk, brown sugar, soy sauce, fish sauce, garlic, turmeric, salt, cilantro, scallions and black pepper together in a medium bowl.
Place the slices of challah in the coconut batter and pierce each piece with a fork a few times to help promote soakage. Let sit for 10 minutes, flipping over several times throughout.
Preheat a cast iron skillet or frying pan on medium heat.
Place 1 tablespoon of coconut oil in the pan and carefully transfer 2 of the soaked slices. Lower the heat to medium low.
Cook undisturbed for 2 minutes per side. Repeat with the remaining slices.
Enjoy hot with a drizzle of coconut milk and honey.