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!
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.
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.
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.)
Flip over and soak the other side for another 15 seconds.
Set the bread onto the coconut plate to coat, then flip it over to coat the other side.
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.
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.
FAQ
Yes. Coconut French toast is made with coconut milk, which makes it dairy-free.
Coconut pairs particularly well with tropical fruits: mangoes, bananas, apricots, papaya, passionfruit, guava, lychee, and pineapple.
📖 Recipe
Coconut French Toast
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: Breakfast
- Cuisine: Caribbean
Description
This coconut French toast is loaded with triple coconut: coconut milk, coconut extract, and shredded coconut. It is so delicious and the flavours are the best!
Ingredients
4 slices of one-day-old French bread (about ¾" / 2 cm thick)
4 large eggs
1 cup unsweetened coconut milk, canned
2 teaspoons granulated sugar
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
1 cup sweetened, shredded coconut
butter for greasing
confectioner's sugar, maple syrup, and tropical fruit for serving
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.)
Flip over and soak the other side for another 15 seconds.
Set the bread onto the coconut plate to coat, then flip it over to coat the other side.
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.
If you aren't ready to serve the coconut French toast right away, you can keep it warm in an oven set to 200°F / 95°C for a time.
Serve coconut French toast with a light sprinkle of confectioner's sugar, drizzle with maple syrup, and serve with cut up tropical fruit.
Nutrition
- Serving Size: 1 slice
- Calories: 237
- Sugar: 1.2 g
- Sodium: 242.1 mg
- Fat: 11.8 g
- Carbohydrates: 25.7 g
- Protein: 7.7 g
- Cholesterol: 100.6 mg
Genevieve M. says
These were easy to make and really good. Loved all the coconut flavor.
Asha says
Awesome, thanks Genevieve
Kris says
Yummm!
Asha says
🙂
Sharon says
Amazing. My fussy teenagers loved these.
Asha says
That has to be the best kind of review lol. Thanks!
Brandi says
Why have I never heard of this before? My new go-to coconut fix.
Asha says
Thanks! It's a regular in my kitchen now too.
Rachel says
Amazing. Reminds me of bread nougats my grandma used to make.
Asha says
Thank you 🙂
Wilma says
This recipe is so-so good. Thank you.
Asha says
Thanks so much for the review 🙂
Roxana says
I love French toast. This one is dreamy. I am in love.
Asha says
Thank you!
Mary says
WOW. These remind me of French nougats my grandmother made out of bread dipped in chocolate then rolled in coconut. So I added some Nutella. So YUM!!!
Asha says
Thank you, sounds tasty
Geoff says
Melts in your mouth. Joy.
Asha says
Thank you!
Marilyn says
Coconut French toast. What a wonderful, delicious way to start my day. Thank you for sharing.
Asha says
Thanks so much ❤️
Jocelyn says
Just WoW!!!!
Breakfast can be sweet and yummy.
Asha says
Thank you ❤️ yes it can
Chris says
I too along with my wife had these in the Bahamas and came home and tried to duplicate came out okay but this recipe was definitely it wow! Thanks
Chris says
This was definitely the recipe me and my wife had these in the Bahamas also came home tried to duplicate wow this was awesome
Asha says
Thanks so much, Chris! You're like me.. after trying it on vacation I definitely had to have it again. So glad you enjoyed the recipe. 🙂
Bernice says
Wow, what a way to upgrade French toast! I love how you used both coconut milk and shredded coconut. That toasted coconut really brings this brunch dish to another level.
Asha says
Thanks so much 🙂
Marie-Pierre Breton says
I love French Toast and I love coconut!! This is a double yummy recipe! The ultimate brunch for Mother's Day!
Asha says
Thank you, I completely agree!
Vanessa says
I love coconut and REALLY enjoyed this variation of french toast. So delicious!
Asha says
Thank you, really appreciate it!
Lily says
I've been making French toast all wrong. It's so much better with coconut! Will definitely make again.
Asha says
Thanks! My favourite way to enjoy it 😋
Fouzia says
What an interesting twist to the french toast. Must be so delicious with the coconut flavour. I love how you have cut the kiwi fruit into star shapes. The kids are sure going to love this yummy breakfast. Thanks for sharing.
Asha says
Thank you for the kind words 🙂