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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 ( 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


125g (1 cup) frozen raspberries

1-2 tbsp maple syrup


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!