For Strawberry Compote

1. Combine strawberries, coconut milk, and sugar in a blender. Blend until smooth.
2. Refrigerate until ready to serve.

For Cinnamon Sugar

1. Mix sugar and cinnamon in a medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For Batter

1. Whip eggs in a medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast

1. With caution, preheat oil to 350°F in a large pot or deep fryer. (If using a large pot, use a candy thermometer to ensure the oil does not get any hotter, or it will burn.)
2. Slice bread into four 3-inch-thick slices.
3. Cut each banana in half crosswise and then again lengthwise.
4. One at a time, place each bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff two banana quarters into.
5. Dip stuffed bread into batter, covering both sides. Allow excess batter to drip off the bread and place carefully into hot oil.
6. Cook 4 to 5 minutes until golden brown, turning toast once. Remove and drain excess oil.
7. One at a time, roll each piece of toast in cinnamon sugar.
8. Serve with chilled strawberry compote.