• Preheat the oven to 350°F (662°C)

For the Cinnamon Toast

• Melt the butter. Mix the coconut sugar and cinnamon in a small bowl. Place the sliced bread on a baking sheet and brush a thin layer of butter over the entire top. Sprinkle a thin layer of the coconut sugar/cinnamon mixture on top and bake for approximately 10 minutes, or until lightly golden brown.
• Toast the pecans now if they’re not already toasted. Place on a baking sheet and roast for 6 to 8 minutes or until they release their oil and are lightly browned. When cool, coarsely chop.

For the Apples

• In a medium sauce pan, cook the apples, water, butter, and cinnamon on medium heat until the apples are fork tender, approximately 15 minutes. Make sure to stir the ingredients together until well combined and stir frequently to prevent scorching. Add more water if needed.

For the Salted Caramel Sauce

• In a small sauce pan, heat the sugar on medium-low heat, stirring constantly, until the sugar begins to melt, approximately 5 to 8 minutes. Coconut sugar doesn’t dissolve like refined white sugar. The sugar will begin to show small streaks of bubbling liquefied sugar, this is when you add the water and whisk constantly until it completely dissolves and bubbles. Add the butter and whisk constantly until combined. Add the culinary coconut milk and whisk constantly until it thickens, approximately 5 to 7 minutes. It won’t be so thick that it clings to the spoon, it will have the consistency of molasses.

To Construct the Bruschetta

• Spoon the apples on top of the cinnamon toast, sprinkle the chopped pecans on the apples, and drizzle the salted caramel sauce over the top.
• Grab a napkin or two and enjoy!