Vegan Fig & Coconut Cream Toast

Enjoy the end of stone fruit season to its fullest and whip up an IG-worthy breakfast in under 20 minutes. Our authentic, rich coconut milk whips up into the lightest, fluffiest homemade whipped cream AND its vegan. But whether you're vegan or not, the tropical sweetness pairs perfectly with fresh in-season apricots and figs.

 
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Vegan Fig & Coconut Cream Toast

 

ingredients


1 can Jansal Valley® Coconut Milk 17-19% / chilled

4 slices Whole Wheat or Gluten-Free Bread / toasted

2 Figs / sliced

2 Apricots / pitted / sliced

4 leaves Fresh Basil / torn

Jansal Valley® 100% Pure Vermont Maple Syrup / to taste

 
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method


For Whipped Coconut Cream: Chilling the coconut milk will cause the cream to solidify. Open the chilled coconut milk, and drain off the liquid. Transfer the cream to a mixing bowl, and whisk with a hand mixer until light and airy. Refrigerate while you prepare the remaining ingredients.

To assemble: spread a layer of whipped coconut cream on each slice of toast. Garnish with sliced figs and apricots. Finish with a sprinkle of torn basil and a drizzle of maple syrup. Enjoy!

 

Spring Brunch with The Coastal Table

 

"When we think of spring, we automatically think of brunch! It’s one of our favorite meals for entertaining and in anticipation of the bounty of produce coming, we’ve created a special menu in partnership with Sid Wainer & Son, our favorite local specialty store, for sharing around the table with friends." - The Coastal Table

See spring brunch recipes here

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