Coconut Banana French Toast

I needed to do something with the leftover coconut milk liquid in the bottom of my can after making chocolate coconut whipped cream so I decided to use it for french toast.  I loved the flavors that the coconut and banana gave to the french toast.  My daughter wasn't pleased with the banana chunks part as the banana is mashed then added into the liquid and when cooking it bakes into the french toast.  I loved that, she wasn't pleased.

Coconut Banana French Toast

3 eggs
1/4 c. coconut milk
1 mashed overripe banana
1/2 tsp. vanilla
1 tsp. cinnamon
6-8 slices of bread

Preheat your skillet or griddle and make sure it is greased with either butter or oil.  Whisk together the coconut milk, eggs, mashed banana, cinnamon and vanilla together.  Dip slices into the egg mixture and then place onto the hot griddle.  Cook until both sides are golden brown.  Dust with powdered sugar to serve. 

Chocolate Coconut Whip Cream (Dairy-Free)

As a person that has eaten dairy my entire life I know how awesome things like ice cream, pizza, and whip cream are.  Of course, realizing that I'm allergic to dairy and can't eat it without getting ill I have to miss out on certain things.  I can make a dairy-free molten lava cake but I don't get that dollop of whip cream on top anymore.  Or do I?  I saw this recipe somewhere on Pinterest at one point and thought no way, can it be, can it really be whip cream that is dairy-free?  The answer is YES!  Not only is it a whip cream like consistency I personally think it's even better than regular whip cream!  It is super easy to make.  My entire family really enjoyed it and complained that I didn't make enough. This recipe made about 4 shot glass sizes worth of whip cream.  This to me tastes like a chocolate mousse.  Totally worth trying and I'm exciting to make a non-chocolate version to top my favorite pies and desserts with in the future!

Chocolate Coconut Whip Cream

1 can of coconut milk (refrigerated)
3 tbsp. powdered sugar
2 tbsp. cocoa powder
1/4 tsp. vanilla extract

First you must place a can of coconut milk (not lite or coconut cream, but a regular can you find in the ethnic aisle at the store like Thai Organics Coconut Milk) in the refrigerator overnight.  The next day open the can and remove all of the thick coconut cream off the top of the can and leave the liquid at the bottom of the can (save that, I'm going to post a recipe using that for coconut banana french toast next).  Sift your powdered sugar and cocoa powder to make sure there are no lumps.  Add it to the bowl with the coconut cream and whisk to combine.  Add in the vanilla.  Whisk until fluffy.  Taste to determine if you want more sugar added in or not, I like mine a bit more bitter.  Then place back into the fridge for another hour or two and it'll get thicker.  You can spoon it into whatever you plan to serve it in before placing it back in the fridge so you can just serve it as a dessert or top your favorite dessert with it.  You will not be disappointed!!