Heat a griddle to medium-low heat. Spray with non-stick cooking spray.
In a shallow bowl, whisk together the eggs, coconut milk and coconut extract. In another shallow bowl, add the coconut flakes. Dip the bread into the egg mixture, then into the coconut and place on the hot griddle.
Cook on each side 2-3 minutes, until golden brown. Serve warm with maple syrup and strawberries.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.