In a small bowl, combine coconut milk, aquafaba, maple syrup, cinnamon and coconut flour. Whisk until well blended.

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.

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.

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.