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Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living Yearbook > Summer loving July

Summer loving July

Warm long days are the time to eat al fresco and enjoy sweet desserts

Coconut French toast

By Stacey Horler for Vita Coco (www.vitacoco.com) Serves2| Prep10 mins| Cook10 mins| Calories792(per serving)

177ml (¾ cup) Vita Coco coconut milk

59ml (¼ cup) maple syrup

75g (¾ cup) desiccated coconut

2 tbsp plain flour

1 tsp vanilla extract

6 pieces of stale bread

FOR THE COMPOTE

125g (1 cup) frozen raspberries

1-2 tbsp maple syrup

FOR THE TOPPINGS

dairy-free yoghurt blueberries sliced apple maple syrup

1 Put the stale bread to one side and mix together the rest of the ingredients in a shallow dish until they are well combined.

2 Put the desiccated coconut onto a plate and put the plate, along with your mixture, next to the frying pan for ease.

3 Heat a little coconut oil in your pan over a medium heat.

4 Dip the slices of bread into the mixture, then coat in the desiccated coconut.

5 Put the slice straight into the pan and fry for a couple of minutes on each side until crispy.

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Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!