Rise and shine to this yummy breakfast idea! Vegan Coconut Cream Filled Blueberry French Toast by @theplantpoweredparents via Instagram. They used our Mama Bear Blueberry blend to create this unique twist on a classic dish.
Vegan Coconut Cream Filled Blueberry French Toast
8 slices Texas toast or sliced bread of your choosing
2 ripe bananas
2 pitted Medjool dates
¾ cup unsweetened vanilla non dairy milk
½ tsp cinnamon
Blueberry Coconut Cream Filling
1 – Once upon a Farm Mama Bear Blueberry Pouch
1 – 13.5 oz. can of Coconut Cream, refrigerated overnight
½ cup powdered sugar
½ tsp. pure vanilla extract
Preheat your oven to 375 degrees and place a metal mixing bowl into the freezer.
In a blender add bananas, dates, non-dairy milk, and cinnamon. Start by blending on low and gradually turn to power. Blend for 1 minute ensuring dates are blended through.
Add mixture to a medium bowl. Place a large casserole dish or 2 smaller ones beside the bowl.
Dip each slice of bread into the banana mixture coating the entire slice of bread. Place into casserole dish side by side, but not overlapping.
Bake in preheated oven for 15 minutes.
While your French toast is baking prepare the mama bear blueberry coconut whipped cream.
Remove mixing bowl from the freezer and add refrigerated coconut cream. Whip on high for about 30 seconds to a minute. Once cream starts to peak slowly add in powdered sugar and vanilla. Beat on high for about 1 more additional minute.
Pour the pouch into bowl and fold in lightly until well combined.
Place in refrigerator until ready to use.
Remove French toast from the oven and allow to cool for about 5 -10 minutes. Place one slice of French toast onto a plate, scoop coconut cream on top, and then top with another slice of toast.
Repeat with remaining toast and cream. Top with maple syrup.