Directions

1. Preheat grill to medium-low (275°F to 300°F). In a large glass baking dish whisk together coconut milk, eggs, vanilla and sugar. Dip bread in egg mixture, turning to coat both sides; let soak 10 minutes.
2. Meanwhile, in a medium bowl combine strawberries, orange zest and juice; toss to coat. Cut 2 large squares of heavy-duty foil. Place half the strawberries in the center of each foil square. Bring edges of foil together; fold to seal.
3. Place foil packets on grill. Grill 10 minutes. Remove packets; set aside and keep closed. Lightly oil grill rack; place soaked bread slices on grill. Grill 3 to 4 minutes per side or until an instant-read thermometer registers 160°F.
4. Place 1 grilled bread slice on each of 6 plates; top with berries from 1 foil packet and another bread slice. Top with remaining berries and (if desired) whipped topping and toasted coconut. Serve immediately.