Add coconut milk until desired consistency. You don’t want it too watery.
Turn on your griddle to around 275 degrees. Spray lightly with cooking spray.
Dip a slice of the bread into the mixture so that it’s coated but not saturated and place it on the griddle. Cook til golden brown.
Flip the slice of toast over and cook it til golden brown.
Serve with maple syrup. Or try the strawberries and coconut whipped cream.
Coconut Whipped Cream
Remove can of coconut cream from the fridge and drain off the liquid.
Place the remaining cream into a bowl and whisk till fluffy.
Mix in the vanilla and stevia, then enjoy on top of your French toast!
Want to make it ahead?
After cooking, let the French toast cool down and throw it in a covered dish the fridge until morning. I used a pyrex because it goes from fridge to oven with no issues.
Preheat your oven to 250 degrees.
Warm up uncovered for 20-30 minutes and serve it immediately.
Recipe Notes
If you don’t have Vanilla Silk Yogurt, you can substitute a soft/silken tofu. Instead of mixing it together you might need to use a blender. Also, add a tsp of vanilla extract to the mix.