In a large, shallow bowl, whisk together the coconut milk, flaxseed, vanilla, and cinnamon. Let sit for 5 minutes while you slice the bread.
In a large pan, heat the oil over medium heat.
Dip a strip of bread into the coconut mixture, then place in the hot skillet. Repeat with more strips, taking care not to crowd the pan.
Cook for 1 to 2 minutes per side, until golden brown.
Remove the French toast strips from the pan, and repeat with remaining bread slices.
Serve immediately as is or with Quick Berry Syrup for dipping!
Notes
Choose thick-sliced, sturdy bread for this recipe, as thinner bread will crumble when sliced into fingers. Alternatively, you can use whole bread slices.