French toast with Coco Frost & plums

Serves 2 | prep time 15 min | oven time 15 min


  • 1 ripe banana
  • 150 ml unsweetened almond milk
  • 1 tbsp cinnamon
  • 2 tbsp extra virgin coconut oil, melted
  • Pinch of salt
  • 4-6 slices of bread
  • 4 plums, halves or parts
  • 2 scoops of Abbot Kinney’s Coco Frost


  1. Preheat the oven to 180 °C degrees (grill switch) and line baking sheet with parchment paper. Also put a grill pan on the stove on medium heat, to preheat.
  2. Mash or blend the banana into liquid form and pour into a large bowl. Whisk together with the almond milk, cinnamon, coconut oil and a pinch of salt.
  3. Place the bread in a deep dish and pour the mixture over the bread, then flip each slice of the bread over to make sure both sides are evenly coated and soaked.
  4. Put the soaked slices on the prepped baking sheet and slide into the oven for 6 minutes, then flip them over and bake for another 8 minutes, or until golden brown and crunchy.
  5. In the meantime, grill the plums for around 4 minutes each side.
  6. We’ve served the French toast with Abbot Kinney’s Coco Frost and plums but we’re sure it goes well with any of our yoghurts and your choice of fruits!

french toast

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