Chef Lauren Von Der Pool's Coconut French Toast
Serves 4 to 6
Ingredients
  • 1 whole wheat baguette
  • 1 can coconut milk or milk from 1 freshly grated coconut
  • 1 Tbsp. agave nectar
  • A pinch of cinnamon
  • A pinch of salt
  • 1 to 2 Tbsps. extra virgin coconut oil (or just enough to coat pan)
  • Garnishes -- maple syrup, agave nectar, favorite fruit
Directions
  1. Cut baguette into 1 ½ -inch slices; set aside.
  2. Heat extra virgin coconut oil in large skillet over medium heat.
  3. In large bowl, add coconut milk, agave nectar and cinnamon; whisk ingredients together.
  4. Dip bread in coconut mixture, then place in heated skillet (add only a few bread slices at a time, so don't overcrowd pan).
  5. Cook slices for about 3 minuets or until browned, then flip slices; continue cooking until other side is browned; remove slices and place on plate covered with paper towel.
  6. Transfer slices to serving dish.
  7. Top with pure maple syrup or agave nectar and your favorite fruit toppings and enjoy!