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Vegan Eats: Coconut French Toast

by Courtney
Vegan Eats: Coconut French Toast

One of my biggest hesitations about switching to a fully vegan diet was that I’d never get to enjoy some of my favourite foods again. Obviously, this was a ridiculous concern, but at the time it really worried me. The idea of saying goodbye to a food or food group seems silly, but I’m sure a lot of other vegans or plant-based eaters could agree with me.

French toast was one of those meals I was scared I’d miss. I often made French toast for a sweet snack or dessert rather than a brekky meal, but I loved the taste, texture and flavours of a classic French toast. Knowing that it was made with eggs gave me the impression that I wouldn’t be able to eat it again once becoming vegan.

So I stopped thinking about French toast. Until now.

One of my favourite ways to experiment with vegan cooking is to recreate traditionally non-vegan recipes. I’ve had some success with other dishes (check out my Mushroom & Lentil Spag Bol or my Vegan Sausage-Less Rolls as delicious examples) but at first, I wasn’t sure if I could make a vegan French toast at all.

Until I just tried. And guess what guys? It turned out to be bloody delicious!


Coconut French Toast

Serves two.


  • 1 ½ cups coconut milk
  • 1 teaspoon chia seeds
  • 1 teaspoon brown sugar
  • ½ tsp vanilla essence
  • 1 teaspoon maple syrup
  • 1 tablespoon nut butter
  • 4 pieces of thick cut bread


  • Mix coconut milk, vanilla essence, maple syrup, chia seeds and brown sugar in a bowl. Whisk to mix together and let sit for 5 minutes.
  • Put a pan on medium/high heat and add a quarter of the nut butter.
  • Quickly dip one piece of bread on both sides in the coconut milk mix, making sure it’s only in there for a second (otherwise it will absorb too much liquid and get soggy) and then fry in the pan for 2 minutes before flipping and cooking for another 2 minutes.
  • Repeat with remaining pieces of bread, adding a quarter of the nut butter to the pan each time.
  • Serve with your preferred toppings (I used hemp seeds, toasted coconut flakes, fresh raspberries and berry compote).
  • Enjoy!


  • Be super careful when dipping your bread. The first time I tried it, I soaked it completely and it just fell apart in the pan and was really soggy. All you need to do is a very quick dip on each side so the bread is covered in liquid, but not soaking in it.
  • You may also need to fry the bread a little longer than 2 minutes on each side. It just needs to get crispy and golden so if it looks like it needs a little longer, just play it by ear.
  • You can use whatever toppings you like! I already had a berry compote made up from the night before, so I used this along with the other toppings. You could also use other fruit, like banana or blueberries, or even coconut yoghurt.
  • The thicker the bread, the better. If you only have a thinner cut bread available, it will still work but you’ll just have to be extra careful that you don’t wet the bread too much in the coconut milk mix.
  • While this recipe uses mainly natural sugars, it is still pretty high in the sweet stuff, so consider this dish a ‘sometimes’ meal.

Remember – eating just one vegan meal a day can make a really big difference. It is an easy and tasty way to help the planet, the animals, and yourself!


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