Coconut French Toast

Name: Coconut French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Caribbean
Ingredients: 4 slices of one day old French bread (about 3/4" / 2cm thick); 4 large eggs; 1 cup (237ml) unsweetened coconut milk, canned; 2 teaspoons granulated sugar; 1/2 teaspoon coconut extract; 1/2 teaspoon pure vanilla extract; 1 cup (100g) sweetened, shredded coconut; butter for greasing; confectioner's sugar, maple syrup, and tropical fruit for serving

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This coconut French toast is loaded with triple coconut: coconut milk, coconut extract, and shredded coconut. Coconut crusted on the outside and beautifully tender in the middle; it is so delicious and the flavours are the best!

Coconut French toast on a plate with tropical fruit salad.

I was introduced to this dish when having brunch at Atlantis in the Bahamas. My server said I absolutely had to try their coconut French toast. I followed her advice and I did not regret it. As soon as I got home I set to work recreating this Caribbean recipe. It is the perfect tropical twist on a familiar favourite.

My favourite time to enjoy this dish is summer. Is the weather too chilly where you are right now to think about eating something tropical? Cozy and scrumptious pumpkin French toast might be more what you're looking for. It is served with a cinnamon sugar butter that I simply adore.

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Ingredients
Instructions
What to serve with it
Storage
FAQ
📖 Recipe

Ingredients

One day old French bread
Eggs
Canned, unsweetened coconut milk
Granulated sugar
Coconut extract
Vanilla extract
Sweetened, shredded coconut
Butter for greasing
Confectioner's sugar, maple syrup, and tropical fruit, for serving

See the recipe card below for quantities.

A close up of a fork holding a bite of coconut French toast and fruit.

Instructions

Whisk together eggs, coconut milk, sugar, coconut extract, and vanilla extract. Pour into a shallow container. I used a 9"x9" baking tin.

Spread shredded coconut out on a large plate.

Preheat griddle or non-stick frying pan to medium heat (350°F / 175°C).

Set bread slices into egg mixture and let soak for 15 seconds. (One day old bread is ideal. If you are using fresher bread, soak for slightly less time. If it is staler, soak for slightly longer.)

Bread slices being soaked in egg mixture.

Flip over and soak the other side for another 15 seconds.

Both sides of a bread slice soaked in egg mixture.

Set the bread onto the coconut plate to coat, then flip it over to coat the other side.

Soaked bread slice coated in shredded coconut.

Grease the griddle/pan with a bit of butter. Cook the French toast, checking occasionally, until it achieves a nice golden brown. Lift it up with a spatula to re-grease with butter before flipping it over to cook the other side. When the second side has become golden brown it is ready.

Coconut French toast cooking on a griddle pan.

If you aren't ready to serve the toast right away, you can keep it warm in an oven set to 200°F / 95°C for a time.

What to serve with it

Serve coconut French toast with a light sprinkle of confectioner's sugar, drizzle with maple syrup, and serve with cut up tropical fruit.

Storage

You can store leftover French toast in the refrigerator for up to 3 days. Allow it to cool completely first, before individually plastic wrapping the slices and storing in an airtight container in the fridge.

The best way to reheat it is in a buttered skillet over medium heat. Heat each side for 1-2 minutes.

Forks beside two plates of coconut French toast.

FAQ

Is coconut French toast dairy-free?

Yes. Coconut French toast is made with coconut milk, which makes it dairy-free.

What fruit pair well with coconut?

Coconut pairs particularly well with tropical fruits: mangoes, bananas, apricots, papaya, passionfruit, guava, lychee, and pineapple.

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