avocado coconut toast
Let’s get one thing straight here: No one, certainly not I, needs to tell you how to make avocado toast. It can be as simple as spreading an avocado on — you guessed it — a piece of toast.
But see, there’s avocado toast, and then there’s AVOCADO TOAST. And then, there’s AVOCADO COCONUT TOAST. With thin-sliced avocado, coconut oil, red pepper flakes, coarse sea salt, toasted coconut flakes and a squeeze of lemon all on homemade multigrain bread. And that’s the kind of toast I’m here to tell you about today.
I’ve been a big fan of avocado toast since before it was the cool thing to post on Instagram, and admittedly my early days of avocado toast-ing were sad and lacking in flavor. Pretty sure I’d spread less than a quarter of an avocado on a piece of storebought bread, sprinkle it with salt and pepper and call it a day.
I suppose there isn’t anything wrong with that, but now that I know avocado toast can be so much more, like avocado coconut toast, I just can’t go back. Plus, I need it to be Instagrammable now, obviously.
This toast is the kind of toast that actually gets you out of bed in the morning. The unique combination of coconut, avocado, lemon juice and sea salt is a wake up call for your tastebuds. And if you’re like me and your routine breakfasts and snacks of late are starting to feel real vanilla, maybe it’s time to bring this avocado coconut toast into your life. You won’t be sorry.
Now let’s put down our phones and actually eat the avocado toast already, OK?Print
- 4 slices multigrain sandwich bread, toasted
- 4 teaspoons coconut oil
- 1 avocado, peeled, pitted and thinly sliced
- 4 teaspoons toasted coconut flakes*
- Red pepper flakes, for topping
- 1 lemon wedge
- On each slice of toasted bread, spread 1 teaspoon coconut oil. Top each slice of bread with sliced avocado. Sprinkle 1 teaspoon coconut flakes on top of each, then sprinkle each with pinch of red pepper flakes. Finish with squeeze of lemon.
- *NOTE: To toast coconut flakes, heat small skillet over medium-high heat. Toast flakes in skillet, stirring often, about 3 to 5 minutes just until flakes begin to brown. Remove from heat.