To soak the bread
Whisk the coconut milk, cream and eggs in a shallow dish. Place the slices of bread in the dish in batches, leave to soak for approx. 10 mins. Turn the slices over, soak for a further 10 mins., repeat this process with the remaining slices of bread.
Bring the plums, water and sugar to the boil in a pan. Reduce the heat, add the ginger, cover and simmer for approx. 10 mins.
Place the almonds and coconut flakes in a deep dish, mix. Turn the bread slices over in the mixture. Heat a little clarified butter in a non-stick frying pan. Reduce the heat, fry the slices of bread in batches over a medium heat for approx. 3 mins. on each side until golden, keep warm. Serve the French toast with the compote.