In a medium size mixing bowl, whisk together the egg whites, coconut milk, vanilla extract and cinnamon.
Submerge the bread in to the mixture, being sure to turn it several times to get all sides coated and wet.
Using a non-sick pan and a very light coat of olive oil from a sprayer, cook on medium heat until the bread is cooked through, paying special attention to being sure that the egg and the middle of the bread slices are cooked through.
Put the toast on a plate and sprinkle each piece with 1 tbsp. of the coconut flakes.
Add a little honey to taste and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.