Ingredients
The following ingredients have 5 Servings
- 1 cup Silk Coconut Milk
- 2 tablespoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups sweetened, shredded coconut
- 6 slices Texas toast
- 2 tablespoons melted coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup fresh cranberries, divided
- 1 tablespoon coconut oil
Instruction
- Preheat the oven to 400ºF. Spray a large baking sheet generously with nonstick cooking spray.
- In a shallow dish, whisk together the coconut milk and the cornstarch. Stir in the vanilla. Place the coconut on a plate or in another shallow dish.
- Dip each slice of the Texas toast into the coconut milk mixture, coating both sides. Transfer to the coconut and press coconut into both sides of the bread. Transfer to the prepared baking sheet, keeping the slices in a single layer. Drizzle the melted coconut oil over the top.
- Bake in the preheated for 10 minutes, then flip slices over and bake another 5 minutes, or until browned and no longer soggy in the centers.
- Meanwhile, make the syrup. Combine both sugars and the water in a saucepan and bring to a boil. Boil for 2 minutes. Add 3/4 cup of the cranberries and continue to cook until the cranberries start to pop, about 3 minutes. Using a spatula, squish the cranberries. Add the remaining 1/4 cup of cranberries and cook just until they start popping, about another 3 minutes. Remove from the heat and stir in the coconut oil.
- Serve the French toast with the cranberry syrup over the top.
