Coconut French Toast with Grilled Pineapple

This recipe comes from this month's issue of Cooking Light. It was phenomenal. The grilled pineapple was amazing. I altered the recipe slightly. Below is the recipe with my alterations. Below that is the link to the original recipe. If I make this again I might add sliced almonds when I sprinkle the French toast with coconut.

Coconut French Toast with Grilled Pineapple

1 cup light coconut milk
1/8 cup agave syrup
1/4 cup fat-free milk
3/4 cup Egg Beaters
1 (12-ounce loaf French bread cut into 15 slices)
Cooking Spray
1 medium pineapple peeled and sliced into 10 slices (about 1 inch thick)
1/2 cup flaked sweetened coconut

1. Preheat oven to 200. Place a baking sheet in the oven.

2. Combine coconut milk, Agave syrup, fat-free milk, and Egg Beaters in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.

3. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.

4. Heat a gas grill to medium heat. Add pineapple, and grill for 4 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.

Cooking Light version of the recipe