FRENCH TOAST COCONUT CRUSTED ENJOY DAN:

                 FRENCH TOAST COCONUT CRUSTED by CHEF DAN:

Serves 2-3

INGREDIENTS:

3 eggs

3/4-(19 O) can Mae Ploy coconut milk

1/2-teaspoonEACH vanilla extract, cinnamon, and coriander

Sea salt to taste

1-1/2cup shredded coconut

6 (1-inch thick slices) of French bread

Butter, Vermont Pure Maple syrup, and strawberries for serving

DIRECTIONS:

1.   In a dish, whisk together the eggs and the next 5 ingredients.

2.   Place coconut flakes on a plate.

3.   Dip both sides of the coated bread into the egg mixture.

4.   Dip both sides of coated bread into the shredded coconut.

5.   Drizzle a little egg mixture on top of the coconut to make it stick to the bread.

6.   In a skillet or griddle add butter to medium-high heat, when sizzling.

7.   Cook the sliced of bread until golden brown on one side.

8.   Then turn and the other side.

9.   Serve with your favorite topping.

ENJOY DAN:                                                SING SONGS AND PLANT SEEDS!!