Ingredients
1 loaf (1-1/2 pounds) day-old multigrain bread, unsliced4 large eggs1 can (13.66 ounces) coconut milk2 tablespoons vanilla extract1/8 teaspoon salt4 tablespoons coconut oil, divided 1 cup heavy whipping cream2 tablespoons sugar1/4 teaspoon coconut extract1 peeled medium mango, choppedSweetened shredded coconut, toasted
Preparation
Cut bread into 3/4-in. slices; place in a single layer in a 15x10-in. rimmed baking pan. Whisk together eggs, coconut milk, vanilla and salt. Carefully pour egg mixture evenly over bread; let stand 20 minutes.
In a large skillet, heat 2 tablespoons coconut oil over medium heat. Cook bread in batches until golden brown, 3-4 minutes per side, adding remaining coconut oil as necessary. Meanwhile, beat heavy cream until it begins to thicken. Add sugar and coconut extract; beat until soft peaks form.
Top French toast with chopped mango, whipped cream and toasted shredded coconut.
