In a large bowl, vigorously whisk together the coconut milk, almond milk, vanilla extract, sugar, agave nectar, sea salt and eggs.
Flip the bread over and transfer the pan(s) to the oven until cooked through - about 12-15 minutes. It should have a nice, dark golden brown color and be puffed up.
*Prep time does not include overnight soak.
*To toast your own coconut flake, bake unsweetened flakes for 3-4 minutes in a 350 degree oven. Watch closely as it burns easily.
*Nutrition information is a rough estimate calculated without toppings.
*Adapted from Food Network