Heat oven to 200°F. Heat large non-stick skillet over medium heat. Add coconut oil.

Whisk eggs, coconut milk, vanilla, and salt in a shallow dish. Place shredded coconut in a separate shallow dish.

Dip each slice into the egg mixture, turning to coat both sides. Transfer to the plate with the coconut and press lightly then flip to coat bread with shredded coconut on both sides.

Add bread to hot skillet and cook until golden and crisp on both sides, 4-5 minutes per side. Place cooked slices of French toast on cooling rack over a sheet pan and transfer to oven to keep warm. Continue working in batches until all pieces of bread are cooked.

Plate 2 slices of French toast per person. Top with butter, maple syrup, and fresh berries. Enjoy!