Preheat a non-stick electric griddle to 350 degrees.
To a blender add coconut milk, eggs and coconut extract. Blend on low speed just until well blended then pour mixture into a shallow dish.
Working with one slice of bread at a time dip into egg mixture and allow bread several seconds to absorb the mixture then allow some of the excess to drip off. Transfer to coconut and coat both sides.
Melt butter in a medium saucepan. Stir in sugar and buttermilk. Bring mixture just to a gentle boil over medium heat, stirring frequently.
Remove from heat and stir in baking soda and coconut extract, whisk mixture for about 10 seconds until frothy. Serve warm.
Recipe source: Cooking Classy
Nutrition includes french toast and syrup but shredded coconut is not included.