Coconut Cream & Seasonal Fruit Toast
A simple, healthy yet tasty toast perfect for breakfast or brunch.
This toast is a favorite for brunches because of its unequivocal beauty. It’s also a cinch to make. There is a more complicated way to make a coconut yogurt, but this recipe just has a quick coconut cream, the perfect vegan substitute for cream cheese or yogurt. Making brunch? Serve this alongside the frittata and your guests will have everything they need.
- Coconut Cream:
2 cups fresh coconut meat OR frozen fresh young Thai coconut (thawed) 1⁄2 cup water
optional: lime, salt, stevia, collagen powder (not vegan/vegetarian)
- 4 pieces sprouted wheat bread (or bread of choice, sub gluten free bread here)
berries, figs, or fruit of choice cinnamon to sprinkle
maple syrup to drizzle
- Blend the coconut meat and coconut water in a high speed blender. Blend in a scoop of collagen if you want to make your yogurt even more nutritious. Add a squeeze of lime, a dash of salt, and a drop of stevia for flavor if you like.
- Slice your fruit thinly and pop your bread in the toaster, toasting it well so it will hold all the toppings.
- Assemble by layering yogurt on top of the toast, then your fruit, then a sprinkle of cinnamon, and a drizzle of maple syrup.
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