The stuff on the top is coconut whipped cream. I only used 2 ingredients out of the 5 I should have, (I didn't have the rest-- where the f does someone find vanilla powder?!) and it had the consistency of cinnamon bun icing. Still good though. But definitely too sweet to put on top of french toast- I won't do it again. However, here's the recipe I should have followed:
Coconut Whipped Cream
1 can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder
OR 1 Tbs vanilla sugar (if used, decrease sugar slightly)
Put can of coconut cream/milk in fridge for 4 hours.
Open can, and remove the thick part at the top. Save the rest for other uses.
Put thick coconut cream into a chilled metal bowl.
With chilled electric beaters, beat cream until thick and fluffy.
Gently beat in remaining ingredients.
Cover bowl, and chill for at least an hour.
Use on fruit, cake, pie, etc, just before serving.
Store in fridge.
Use as soon as possible.
And for the french toast, all I did was mix together 2 c. soymilk, some cinnamon, 4 tbsp. flour, 3 tsp. sugar and mixed it all up. Then I took thick slices of french bread, cut a pocket in the tops of them and spooned in a mixture of peaches, softened cream cheese, honey and vanilla (about a tsp. of honey and a tsp. of vanilla). Then I soaked the bread in the mixture, fried it up and voila! A filling, delicious breakfast. Aaaaaaaa-mazing.