Coconut Crusted Brioche French Toast

Whisk together the light coconut milk, eggs, the regular Truvia, and vanilla extract in a large dish. Make sure to use one that’s big enough to fit four slices of bread.

Place the brioche slices into the egg mixture in an even layer and let them soak for 10 minutes, and then flip and soak for another 10 minutes.

While the bread soaks, make the coating for the strawberries. Melt the chocolate and coconut oil in a small, microwave safe bowl using 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.

Dip half of each strawberry in the chocolate and place onto a small, parchment paper lined plate. Place in the refrigerator to let the chocolate set.

Take the can of full fat coconut milk out of the refrigerator and flip it upside down. Open it and drain out the liquid (it’s great in smoothies). Scoop out the hardened cream from the bottom of the can into a large bowl.

Add the vanilla extract, cocoa powder and powdered Truvia into the coconut cream and beat with a hand mixer on high speed until light and fluffy. Place into the refrigerator until ready to use.

Now it’s time to cook the French toast. Place the remaining tablespoon of coconut oil onto a griddle and heat it to medium heat.

Spread the coconut flakes and remaining powdered Truvia onto a large, shallow plate. Dip each side of bread into the coconut flakes, lightly pressing to adhere them to the bread.

Place bread on the griddle and cook until golden brown. Flip and cook until the other side is golden as well. Drizzle with extra chocolate, coconut cream and top with the chocolate covered strawberries. Devour!

Notes: To make powdered Truvia, just put some regular truvia in a small food processor and process until it looks like powdered sugar. You can also just use regular powdered sugar.