Coconut Blueberry Toast

blueberry toast 1

As a vegetarian I eat a lot of bread (if you haven’t already noticed by now), and I like making open-faced sandwiches and ‘toasts.’ But what really pisses me off is when restaurant offer ‘Avocado Toast’ at $15+ – WHY would I spend $15+ on one piece of bread with MAYBE half an avocado on it, when I get get 2 avocados and an entire loaf of bread for less than $15?! I just can’t justify paying that kind of money. That being said, I’ve been making more topped toasts at home, because they’re very simple and highly satisfying, and I refuse to pay $15 for a piece of topped bread at a restaurant.

I recently made a vegan breakfast toast with stuff that I already had in the kitchen – bread, coconut milk, blueberries, chocolate, cinnamon – boom!

blueberry toast 2

Coconut Blueberry Toast:

  • 1 can coconut milk – refrigerated overnight
  • 1 tbsp confectioners sugar
  • handful blueberries – frozen or fresh is fine
  • 2 tbsp shaved dark chocolate
  • pinch cinnamon
  • 2 slices multigrain bread

1. Open the can of coconut milk, and the top should be solid. Carefully scoop of the solid coconut and place in a blender – try not to get too much of the water/milky bottom portion.

2. Blend until fluffy, and add in the 1 tbsp confectioner’s sugar, and blend.

3. Toast your bread until golden brown – spread each with a generous amount of coconut cream. Top with blueberries, sprinkle with cinnamon and shaved chocolate.

That simple! NOM!

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