Prep Time: 20 minutes
Cook Time 10 minutes
Ingredients:
1-13.5can canned coconut milk
1 and 1/2 cups dried coconut
6 slices of gluten and dairy free bread
grapeseed oil
2 mangos for mango puree (see directions below)
raspberries
pure maple syrup
Take the coconut milk and pour into a deep plate or shallow bowl. Dip the bread in the coconut milk allowing it to soak a little on each side. Put the coconut in a second plate or shallow bowl. Dip both sides into the coconut mixture. Place the coconut toast on a griddle greased with grapeseed oil. Press a little more coconut onto the exposed side of the bread. Turn when the coconut is slightly golden. Cook the other side until slightly golden.
Meanwhile take 2 mangos, cut and put in a blender with 4 TBS water and 2 TBS pure maple syrup. Pour in a saucepan and heat, stirring periodically until it is warmed. Serve the toast drizzled with the mango puree, pure maple syrup and sprinkled with raspberries. I am posting this at Allergy Free Wednesdays.
No comments:
Post a Comment