Whisk together the light coconut milk, eggs, 2 tablespoons regular Truvia, and vanilla extract in a large dish, big enough to fit four slices of bread.

Place the Brioche slices into the egg mixture and let them soak for 10 minutes, and then flip and soak for another 10 mins.

While the bread soaks, melt the chocolate and 1 tablespoon of coconut oil in a small, microwave safe bowl using 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.

Dip half of each strawberry in the chocolate and place onto a small, parchment paper lined plate. Place in the refrigerator to let the chocolate set.

Take the full fat coconut milk out of the refrigerator and flip it upside down. Open it and drain out the liquid (it's great in smoothies.) Scoop out the hardened cream from the bottom of the can into a large bowl.

Add the vanilla extract, cocoa powder and powdered Truvia into the coconut cream and beat with a hand mixer on high speed until light and fluffy. Place into the refrigerator until ready to use.

Place the remaining 1 tablespoon of coconut oil onto a griddle and heat it to medium heat.

Spread the coconut flakes and remaining 2 tablespoons Powdered Truvia onto a large, shallow plate. Dip each side of bread into the coconut flakes, lightly pressing to adhere them to the bread.

Place on the griddle and cook until golden brown. Flip and cook until the other side is golden as well.

Drizzle with extra chocolate, coconut cream and top with Strawberries.

DEVOUR