Coconut French Toast with Grilled Pineapple

1/2 cup light coconut milk
1/4 cup stevia
1/4 cup Soy Milk, Light, Vanilla
8 large egg Whites
20 slices Sara Lee Bread (or 10regular)
Cooking spray

1cup sliced peeled pineapple (optional)
1/4 cup flaked sweetened coconut (optional)

1. Combine coconut milk, sugar, fat-free milk, and eggs 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.

2. 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.

3. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 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.

Serving Size: 1/4c pineapple, 2slices