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Vegan Toasted Coconut & Cashew Crusted Pineapple French Toast

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people

Ingredients
  

  • 1 cup pureed pineapple
  • 1 cup canned coconut milk
  • 1 Tbsp. maple syrup
  • 1/4 tsp. pure vanilla extract
  • 1/8 tsp. cinnamon
  • 1 cup unsweetened shredded coconut toasted
  • 1/2 cup cashew nut meal*
  • 10 slices gluten-free/vegan/paleo bread of choice cubed
  • 1 cup pineapple chunks
  • Toppings
  • coconut whipped cream
  • maple syrup

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, combine pureed pineapple, coconut milk, maple syrup, vanilla and cinnamon. Whisk until mixture is smooth.
  • In a separate bowl, mix toasted coconut and cashew meal.
  • Spray a glass pan with cooking spray. Add cubed bread and pineapple chunks.
  • Pour coconut milk mixture over glass pan, making sure to evenly coat cubed bread. Mix coconut and cashew mix in well.
  • Bake for 40 minutes, or until golden.
  • Top with coconut whipped cream and sliced pineapple.
  • Enjoy!
  • *to make cashew meal, add 1/2 cup cashews to a food processor and pulse until crumb-like.