I’m pretty proud of this one.
First of all; who doesn’t like French Toast? I mean, it’s sweet and crispy on the outside, and you have all the excuses in the world to load it up with maple syrup, fruit, and more.
But I needed a vegan version for my cookbook.
The challenge: eggs are the binder in this recipe. Without them, the soaking mixture is too thin, and you get soggy french toast. Nobody wants soggy french toast.
Turns out, though aquafaba does a pretty great great job of mimicking the binding properties of eggs–it’s just a little thinner and less viscous. I got the idea to add a little coconut flour to thicken it, and it worked brilliantly.
What I love about the recipe is how it integrates coconut into every layer of the french toast: it’s in the dipping mixture, you fry the toast in coconut oil, and then garnish it with not one, but two different types of coconut for a lovely textural contrast.
This recipe is such a winner.
My friend Rob recently helped me make it, and he’d never had vegan french toast before. Watch the video through to the end to see his reaction.
Vegan Coconut French Toast
- 1⁄2 cup canned coconut milk
- 1⁄4 cup aquafaba
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 2 tbsp coconut flour
- 4 slices white French bread
- 2 tbsp coconut oil, divided
- coconut whip
- toasted unsweetened coconut flakes
- additional pure maple syrup
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 here). Place bread down in coconut mixture, and allow it to sit for a couple minutes to absorb
the liquid. Flip and let sit for a couple more minutes.
3. Meanwhile, heat 1 tbsp (15 mL) coconut oil in nonstick skillet over medium heat. Fry bread on one side, until it’s crispy and brown around the edges, about 3 minutes, then
flip and cook on the other side, for about 3 minutes. You may need to do this in batches.
4. Place two slices of French toast on each plate, and top with a dollop of coconut whip and then sprinkle toasted coconut on top. Serve with maple syrup, if desired.