French toast and coconut whip cream
French toast and coconut whip cream
Ingredients
1 cup of coconut milk (the liquid and a little bit of solid from a can of unsweetened coconut milk, save the rest of the solid for whipped cream)
½ cup aquafaba (liquid from a can of salt-free chickpeas)
4 tablespoons maple syrup
2 teaspoonsground cinnamon
4 tablespoons coconut flour
8 slices of crusty bread (for this recipe I used sourdough)
Serve with coconut whip cream, fresh berries and shaved coconut
Coconut whip cream (solid from the can of coconut milk, 1 teaspoon of maple syrup, splash of vanilla.)
Steps
Put a can of coconut milk in the fridge overnight. This will allow the solid and liquid to separate.
Spoon out 80% of the coconut milk solid to make the whipping cream.
Add 1 teaspoon of maple syrup and a splash of vanilla to the coconut milk solid and whip. I use my Braun immersion blender. Put the whipping cream in the fridge to firm up.
Use the immersion blender to whip the aquafaba. Set it aside while you mix the remaining ingredients and coconut liquid with a bit of solid. Once it is well incorporate fold in the whipped aquafaba.
Pour the mixture into a shallow dish.
Pre-heat a non-stick pan.
Dip the crusty bread slices into the mixture until they are completely covered.
Cook the dipped bread over medium high heat. When they are brown, flip them. They may need to be flipped a few times to get the desired crisp.
Serve with coconut whipped cream, fresh berries and maple syrup.
