COCONUT FRENCH TOAST
Coconut is integrated into every layer of this decadent french toast. It’s important to use canned coconut milk rather than coconut beverage because this recipe requires its thickness and viscosity. French bread, which is a larger artisan loaf with a crispy crust, is often vegan. Check the ingredients list or ask your baker to ensure it contains no eggs, dairy, butter or honey. To toast coconut flakes, place them in a dry skillet over low heat, stirring constantly, until they are slightly golden on the edges, 5 to 7 minutes. This recipe is nut-free and soy-free.
Serves: 2
1/2 cup (125 mL) unsweetened coconut milk
1/4 cup (60 mL) aquafaba 2 tbsp (30 mL) pure maple syrup (plus more for serving) 1 tsp (5 mL) ground cinnamon 2 tbsp (30 mL) coconut flour 4 slices white french bread 2 tbsp (30 mL) coconut oil, divided
Coconut whip (recipe above) Toasted unsweetened coconut flakes
1. In a small bowl, combine coconut milk, aquafaba, maple syrup, cinnamon and coconut flour. Whisk until well blended.
2. Pour coconut mixture into a large shallow dish (a baking dish works well). Place bread in coconut mixture and let it sit for a couple of minutes to absorb liquid. Flip and let sit for a couple more minutes.
3. Meanwhile, in a non-stick skillet over medium heat, heat 1 tbsp (15 mL) of the coconut oil. Fry 2 slices of bread on one side until crispy and brown around edges, about 3 minutes, then flip and cook on other side for about 3 minutes. Repeat with all bread.
4. Place 2 slices of french toast on each plate. Top with a dollop of coconut whip and sprinkle with toasted coconut. Serve with additional maple syrup, if desired.