Coconut Toast Appetizer Recipes

AVOCADO COCONUT TOAST

Steps:

• Toast bread slices, and spread each with coconut oil. Top with avocado, and season with salt and red-pepper flakes. Finish with a squeeze of lemon.

COCONUT TOAST APPETIZER

Steps:

• Set oven to 350°F.
• Melt butter.
• Add sugar and coconut and mix well. Set aside.
• Slice bread into about 1/4 to 1/2 an inch and spread pieces on a non-stick pan.
• Spead about 1/2 to 1 TBSP of coconut mixture on each piece of bread. This doesn't need to be an exact measurement. You can put as much on as you like, but the more you put on the longer it takes for the bread and the mixture to brown. If you put on too much though, the bread will burn and the coconut mixture will not brown.
• Bake in oven for about 10-15 minutes or until the mixture has a nice toasted golden color.
• *If your coconut is not browning, broil, but it won't take long-- no more than a minute. Watch closely! It doesn't take long for these to burn. And burned coconut does not taste good!

BAKED COCONUT FRENCH TOAST

Steps:

• Spray the inside of a 9x13-inch baking dish with cooking spray.
• Arrange bread slices in a single layer in the prepared baking dish.
• Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
• Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.