Vegan Mango French Toast with Coconut and Ginger
A quick and easy vegan French Toast brunch packed with delicious health!
Scale
Ingredients
- 4 slices of challah bread (or any thick bread that absorbs well)
- 1 cup coconut milk ( I made mine with ⅓ cup coconut cream and 1 cup water)
- 1 inch ginger
- 2 TB pure maple syrup
- 8 oz. frozen diced mangoes
- ⅛ cup of coconut sugar
- Coconut Whipped Cream to taste
Instructions
Instructions
- Blend coconut milk, ginger and maple syrup. (If you are not already using a prepared coconut milk, then you can make it by blending coconut cream and water together.)
- Pour into a bowl, shallow and wide enough to dip your bread.
- Over low heat, combine mangoes and coconut sugar in a sauce pot and let simmer for 15 minutes. (Do this step first so that it will be ready by the time your French Toast is finished)
- Heat skillet over medium to high heat with a bit of coconut oil
- Slice bread in 1′ slices and dip in mixture making sure to coat both sides.
- Remove from liquid, shake off excess and place on hot skillet.
- Gently fry until golden brown on both sides.
- (This takes about 2 minutes per side)
- Serve French Toast with Mango Coulis and Coconut Whipped Cream.