Makes 4 pockets
4 slices (1½ inches thick) slightly stale brioche or vegan challah bread
½ cup fresh raspberries
1 cup full-fat coconut milk or coconut cream, divided
1 tablespoon arrowroot powder
1 tablespoon maca powder (optional)
2 tablespoons sugar
½ teaspoon pure vanilla extract
Pinch of ﬁne sea salt
Nonstick cooking spray
Maple syrup, agave nectar, or brown rice syrup, for serving
Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket. Stuff with about 2 tablespoons fruit. Close the opening by gently pressing the bread together. Set the filled slices aside.
Combine 2 tablespoons of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder. Add the remaining 14 tablespoons milk, maca powder, sugar, vanilla, and salt and whisk until smooth.
Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish.
Heat a panini press fitted with smooth plates on high, or use a large skillet. Lightly coat both sides of the pockets with spray. Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet.
Drizzle a little of your favorite sweetener on top. Serve warm.