Vegan French toast with coconut whipped cream.

Looking for a delicious and satisfying breakfast that is also vegan? Look no further than vegan French toast with coconut whipped cream! This dish is made with simple ingredients that are easy to find, and it comes together in just a few minutes. The French toast is fluffy and custardy, and the coconut whipped cream is light and airy. Together, they make the perfect combination of flavors and textures. Serve this dish with fresh fruit and maple syrup for a truly decadent breakfast experience.

Ingredients:

• 4 slices bread
• 1 cup coconut milk
• 1/2 large ripe banana, mashed
• 2 tablespoons cornstarch
• 1 tablespoon flaxseed meal
• 1/2 tablespoon cane sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Coconut whipped cream, for serving
• Fresh fruit, for serving (optional)

Instructions:

1. Combine the coconut milk, banana, cornstarch, flaxseed meal, sugar, vanilla extract, and cinnamon in a blender. Blend until smooth.
2. In a shallow dish, pour the batter.
3. Dip each slice of bread in the batter, turning to coat both sides.
4. Heat a large nonstick skillet or griddle over medium heat. Brush with coconut oil.
5. Add 2 slices of bread to the skillet and cook for 2-3 minutes per side or until golden brown and cooked through. Repeat with the remaining bread.
6. Serve the French toast immediately with coconut whipped cream, fresh fruit (if desired), and maple syrup or your favorite syrup.

To make coconut whipped cream:

1. Chill a can of coconut milk in the refrigerator overnight.
2. The next day, open the can and scoop the thick coconut cream from the top.
3. In a medium bowl, beat the coconut cream until soft peaks form.
4. Add 1-2 tablespoons of powdered sugar and beat until stiff peaks form.
5. Serve immediately or store in the refrigerator for up to 3 days.

Enjoy!