In a shallow dish or plate, combine the shredded sweetened coconut and all-purpose flour. Stir gently to ensure the flour evenly coats the coconut. Set aside.

In another shallow dish (such as a pie plate or baking dish), whisk together the eggs, milk (or coconut milk), granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined and smooth.

Dip one slice of bread into the egg batter, allowing it to soak for about 15-20 seconds per side, or until fully saturated but not soggy.

Carefully lift the bread, letting any excess batter drip off. Immediately transfer the batter-soaked bread to the coconut mixture. Gently press the coconut onto both sides of the bread, ensuring an even and generous coating. Repeat for the remaining slices.

Heat a large non-stick skillet or electric griddle over medium heat. Add 1 tablespoon of butter or coconut oil, allowing it to melt and coat the cooking surface.

Place two coconut-crusted bread slices onto the hot skillet, ensuring they have enough space. Cook for 3-4 minutes per side, or until golden brown, the coconut is toasted, and the French toast is cooked through. Add the remaining butter/oil and cook the remaining slices.

Transfer the cooked coconut-crusted French toast to plates. Serve immediately with your favorite toppings such as maple syrup, fresh berries, and a dusting of powdered sugar.