As I was browsing through recipes this morning, I found a recipe for 'vegan' coconut cream pie French toast. The pictures looked wonderful and I was so excited, until I saw it had 7 eggs. That's not vegan. That wasn't going to stop me from making coconut cream French toast though. I made up my own recipe and it turned out wonderful.








 So! Here's the recipe so you can make them too.
         Ingredients
8 slices of bread
1 banana
1 can coconut milk (refrigerated overnight, or thick)
1/2 cup Soy Milk (or almond)
Maple Syrup
Oil
Shredded Coconut -optional
 Preheat your oven to 275, and heat your fry pan up and oil on medium heat. Take half of the can of coconut milk, the thickest part and put it aside in the fridge. Mash the banana up, and add the other half can of coconut milk, and the soy milk. You might not need that much milk, you can use less if it is runny enough. Add a tps. of maple syrup and mix it together until everything is pretty smooth. Take the shredded coconut and put it in the oven to roast. Dip the bread in the coconut milk mixture on both sides, then fry it on both sides until a little crispy on both sides. The middle will be soggy still , and you have to be careful it doesn't fall apart. Watch the coconut in the oven, in can burn quickly. Take the rest of the coconut milk out of the fridge, and whip it. Serve French toast topped with whipped coconut cream, roasted coconut, and maple syrup!
   I hope you enjoyed that recipe! Keep posted for a book review coming up!
    Sincerely, Rachel