Food · Uncategorized

Coconut Milk French Toast with Balsamic Strawberries and Coconut Whipped Cream

Brunch is one of my favorite words. I’m drawn to it like eggs to (vegan) bacon, waffles to maple syrup, orange juice to champagne.

Although brinner (breakfast for dinner) doesn’t roll off the tongue quite as nicely, this french toast is wholly Β acceptable to make for any breakfast related emergency meal.


A classic french toast to me is rich in flavor, with a toasted outer layer and soft interior. Generally this achieved with eggs, but full fat coconut milk is the ideal vegan alternative, and no one will suspect that it was made without the use of dairy.

I like a nice crusty bread as the base for my toast, so I used a french baguette. The cream from a can of coconut milk is thick enough to make a batter with just the additional of spices, and doubles as the perfect whipped cream topping. And, the strawberries, macerated in balsamic vinegar, sugar and cracked black pepper, offset the sweetness of the toast.

Macerated StrawberriesΒ 20170205_171455

πŸ“ 2 cups of strawberries, sliced

πŸ“ 1/3 cup balsamic vinegar

πŸ“ 1/4 cup granulated sugar

πŸ“ 1/4 – 1/2 tsp cracked black pepper (to taste)

Combine all ingredients in a dish, stir and set aside to allow the strawberries to marinade and break down slightly.

Coconut Whipped Cream

🍦 1 12oz can of full fat coconut milk

🍦 1/2 cup powdered sugar

🍦 1 tsp vanilla extract

Again, after opening the can of coconut milk, gently scoop the solid portion from the top this time careful to not get any of the liquid. Add the powdered sugar and vanilla and stir until smooth. Set aside in the refrigerator to harden slightly.


Coconut Milk French ToastΒ 

πŸ₯ž loaf of bread, sliced

πŸ₯ž 1 12oz can of full fat coconut milk

πŸ₯ž 1 tablespoon cinnamon

πŸ₯ž 1/4 teaspoon nutmeg

πŸ₯ž 1/4 tsp salt

πŸ₯ž 1 tsp vanilla extract

After opening the can of coconut milk, gently scoop the solid portion from the top into a dish larger than a slice of your bread. Add 3-4 tablespoons of the liquid milk and the spices and mix to combine.

Preheat a pan (preferably non-stick, or with oil) over medium heat.


Coat each slice of bread liberally, shaking off the larger globs of the batter, and add to the hot pan. Cook for approximately 5-6 minutes, then flip.

Note: Some of the moisture from the batter will escape from the bread, but if you are patient and don’t turn the heat higher, it will brown the bread nicely.

Serve warm with a healthy spoonful of the strawberries, making sure to drizzle some of the marinade, and a dollop of coconut whipped cream.


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